There’s nothing like a slice of chilled watermelon on a hot summer day. But in the laziest, haziest dog days of summer, try a sippable watermelon slush instead. Here’s how to whip up a batch of blended bliss:

In a blender or food processor, whirl 1 can (10 ounces) of frozen nonalcoholic margarita mix and 3 cups of cubed, seeded watermelon. Add 2 cups of frozen cubed watermelon* (or ice cubes), and pulse until the mixture is slushy. Serve immediately. Yield: 6 servings.

* To make frozen cubed watermelon: Cube seedless watermelon, place the cubes on a baking sheet lined with waxed paper and freeze. When frozen, transfer to a plastic freezer bag and return to the freezer.

Now all you have to do is find a cool breeze and a comfy hammock, sit back, and enjoy the summer as you indulge in this sweetest of all cancer fighters.

It’s true! Red watermelon is rich in lycopene, one of the six active carotenoids that create the red, orange, and yellow colors in foods and that are now being heralded for their power to prevent various cancers. At least two studies have shown that lycopene is tops when it comes to gobbling up dangerous singlet oxygen before it can damage your cells and start them on the road to becoming cancer. 

To learn more about the healing powers of food—plus over 111 easy-to-make recipes that’ll tempt your tummy, check out my Giant Book of Kitchen Counter Cures, FREE for 21 days! It’s loaded with solid nutritional information and practical advice.