watermelon gazpacho

I love this recipe as the watermelon adds a little natural sweetness to the tomatoes. The addition of watermelon also adds a dose of prebiotics to this recipe. Prebiotics are a type of fiber that stimulates the growth and/or activity of beneficial bacteria in the large intestine. Prebiotics are tied to healthy immune function, anti-inflammation, and positive mood. Prebiotics also boost mineral absorption, improve blood glucose and insulin levels, and may protect against colon cancer.

Serves 2 to 4

Ingredients

2 cups cubed seedless watermelon

4 cups seeded, diced tomatoes *

1 cucumber, peeled and diced

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

1/4 cup roughly chopped fresh cilantro

1 shallot, minced

Sea salt

Freshly ground pepper

Creating the Magic!

Place the watermelon, 2 cups of tomatoes, half of the cucumber, olive oil, and vinegar into a blender and pulse until mostly smooth. Add in the remaining ingredients and season to taste.

If you prefer a smooth soup (as shown in the photo), then I recommend blending everything in the blender and then passing it through a fine mesh sieve. If you opt for this option, you don’t need to deseed the tomatoes.

I love serving gazpacho with homemade garlic croutons for a little additional crunch. Serve chilled.

Enjoy!

*I used a combo of fresh tomatoes and canned tomatoes.