Watermelon Gazpacho

This cold soup is bit lighter and sweeter than the traditional Spanish style tomato-based gazpacho. It’s best chilled for at least two hours to let all the flavors meld together. You can follow this recipe closely, or customize it and make it your own - it’s very flexible. If you don’t like ginger or jalapeño, leave them out. If you like spice, add some extra jalapeño. If you want a sweeter soup, add some sweet red pepper or dates. Your finished product will also vary depending on the toppings you choose, so be creative.

Ingredients:

• 2 cups water

• 4 heaping cups chopped watermelon

• 4 Roma tomatoes, chopped

• 1 medium cucumber, chopped

• 1/2 large or 1 whole small jalapeño pepper, seeded and chopped

• 1 finger fresh ginger, peeled

• 1/2 teaspoon salt

Topping options:

• 1 cup small cubes watermelon

• 1 cup cherry tomato halves or diced tomato

• 1 avocado, diced

• 1 handful fresh spearmint leaves or basil leaves thinly sliced

• 1 handful chopped cilantro

• 1 large jalapeño, seeded and finely diced

• 1 small cucumber, diced into small cubes

• Plain, unsweetened plant-based yogurt

Method:

Place all the ingredients into an 8 cup Vitamix blender pitcher and blend well until you have a smooth mixture. You should have a full 8 cups of liquid. If not, add additional water and / or watermelon and blend again. Taste and adjust flavor as needed.

At this point, it’s best to refrigerate your soup for at least two hours. You can put the pitcher right into the fridge or transfer the liquid to another container. Don’t worry if you see some separation. Prepare whichever toppings you choose.

When you’re ready to serve the soup, stir it gently to eliminate any separation and pour the liquid into bowls. You will have 5-6 servings. Add your desired toppings, or allow each person to add their choice of toppings and enjoy this refreshing dish.

Servings: 5-6