Watermelon Gazpacho

Prep Time: 15 minutes (plus chilling)
Serves: 4-6

Sweet, savory, and ultra-hydrating — this summer soup is sunshine in a bowl.

Ingredients:

• 4 cups seedless watermelon, cubed

• 1 cup cucumber, peeled and chopped

• 1 cup ripe tomatoes, chopped (heirloom or cherry work great)

• ½ red bell pepper, chopped

• ¼ small red onion, chopped

• 1–2 Tbsp lime juice (to taste)

• 2 Tbsp olive oil

• 1 Tbsp red wine vinegar or apple cider vinegar

• ¼ tsp sea salt

• ⅛ tsp cayenne or jalapeño (optional, for a kick)

• Fresh mint or basil for garnish
  

Instructions:

1. Add watermelon, cucumber, tomatoes, bell pepper, onion, lime juice, olive oil, vinegar, and salt to a blender.

2. Blend until smooth (or pulse for a chunkier texture).

3. Taste and adjust seasoning—add more lime for brightness, salt for balance, or cayenne for heat.

4. Chill in the fridge for at least 1 hour (note, if you pre-chill veggies, you can reduce time in the fridge or enjoy right away!)

5. Serve cold, garnished with chopped mint, basil, or a drizzle of olive oil.

   Optional Toppings:

   • Diced avocado

   • Crumbled feta

   • Toasted pepitas

   • Extra chopped watermelon or cucumber