Watermelon Gazpacho

September 14, 2019

You are going to love this recipe for its ease and flavor. This gazpacho is so good I could eat it for three meals a day… seriously. So what are you waiting for? Grab these ingredients, power up your blender and in minutes, your meal is ready!

  • 4 large heirloom tomatoes, chopped and cored
  • 6 cups cubed seedless watermelon 
  • 1 cucumber, peeled, seeded and cut into large chunks
  • 1 red pepper, seeded and cut into large chunks
  • 1 large garlic clove or shallot
  • 3 tablespoon coconut vinegar
  • Juice from one freshly squeezed lime 
  • 1/2 teaspoon red pepper flakes (more or less to taste)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 slices of stale or toasted bread, torn in chunks
  • A handful of mint and/or basil leaves
  • Microgreens or freshly torn basil, for garnish

Blend all ingredients, except greens for garnish, on high speed until desired consistency. You can leave the soup a bit chunky if you prefer some texture or blend until quite smooth. Check seasonings and serve right away, garnished with greens, or allow to chill and meld flavors overnight.



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