It came early and unexpected, but the weather couldn’t be more perfect for a summery, hydrating, and totally awesome watermelon gazpacho.
You might have tasted this gazpacho last summer at Wild Food Cafe where it was a staple during long and busy sun-drenched days. It is so so good, light and refreshing, we could literally eat multiple bowls of it in one go. It is also super simple to make – raw food at its best, right?
6 cups watermelon
4 tbsp fresh lime juice
4 tsp minced ginger
2 tsp salt
2 cups diced watermelon
2 cups diced deseeded tomato
2 cups diced deseeded cucumber
1 cup diced red or green bell pepper
2 small handfuls of chopped coriander leaves
1 chopped spring onion
Add 6 cups of chopped watermelon, lime juice, minced ginger, and salt to a high-speed blender and blend till smooth. Transfer into a big soup bowl or pot. Then fold in the rest of the diced ingredients and refrigerate for at least an hour to chill. Serve with freshly grounded black pepper, spring onions, and coriander leaves.
With Celebration & Appreciation,
Joel & Aiste