Nothing says summer quite like watermelon. This watermelon gazpacho is quite literally like summertime in a bowl!
I adapted this recipe from one of my favorite raw food cookbooks, Raw Food Real World because I was so inspired by all the fresh local produce at the farmer’s market. I knew this was just the recipe to allow all the ingredients (and then some) to shine. This gazpacho is very, very easy to make and since it’s served chilled, it is perfect and refreshing on a hot day. You can have it alone with slices of avocado or serve as a starter or complement to a meal. Leftovers will make a great snack!
- 3 cups seedless watermelon, pureed in a blender
- 1 cup seedless watermelon diced small
- 1 cup ripe tomatoes, diced small, about 2 medium tomatoes
- 1 peeled, seeded cucumber, about 1/2 of one large cucumber
- 1 green bell pepper, seeded and diced small
- 2 cobs of raw sweet corn, kernels removed
- 1/4 red onion, peeled, and diced fine
- 2 or more Tablespoons of lime juice, to taste
- 1 tsp minced ginger
- 1/2 small jalapeno, seeded and minced – alternately you could add several dashes of cayenne
- 1 tsp sea salt or more to taste
- fresh ground black pepper
- large handful of cilantro cut fine as garnish
First blend your 3 cups watermelon until pureed. In a large bowl combine your watermelon puree with the diced watermelon, tomatoes, cucumber, bell pepper, corn, onion, ginger, and jalapeno. Add lime juice, sea salt, and fresh cracked pepper to taste. Adding more of each as needed.
Refrigerate for about an hour and serve in well chilled with slices of avocado, finely cut cilantro, and fresh cracked pepper.
This soup is sweet, sour, spicy, and has a little kick! It’s an absolute party for your taste buds!! The best part is that there is no cooking involved. Simply chop your veggies and add your liquid and you’re done! I hope you enjoy it as much as I do!
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