Try this completely raw, chilled soup for a refreshing respite from the summer heat.
Watermelon Tomato Gazpacho
(serves 4-6)
6 cups seedless watermelon, rind removed and diced
2 cups sun-dried tomato, rough chopped
1 red pepper, cored, seeded and rough chopped
1 jalapeno, seeded, ribbed and rough chopped
½ bunch cilantro, picked and washed
2 tablespoons agave nectar
1 teaspoon light grey Celtic sea salt
1 English cucumber, peeled, seeded and finely diced
In a blender, preferably a Vita-Mix, combine: half of the watermelon; the tomatoes, red pepper, and jalapeno; half of the cilantro; and the agave and salt. Blend until smooth and pour into a mixing bowl. Add the remainder of the watermelon and the cucumber to the mixing bowl. Stir and taste for seasoning. Pour the mixture into chilled bowls and garnish with cilantro sprigs.
Watermelon Tomato Gazpacho
(serves 4-6)
6 cups seedless watermelon, rind removed and diced
2 cups sun-dried tomato, rough chopped
1 red pepper, cored, seeded and rough chopped
1 jalapeno, seeded, ribbed and rough chopped
½ bunch cilantro, picked and washed
2 tablespoons agave nectar
1 teaspoon light grey Celtic sea salt
1 English cucumber, peeled, seeded and finely diced
In a blender, preferably a Vita-Mix, combine: half of the watermelon; the tomatoes, red pepper, and jalapeno; half of the cilantro; and the agave and salt. Blend until smooth and pour into a mixing bowl. Add the remainder of the watermelon and the cucumber to the mixing bowl. Stir and taste for seasoning. Pour the mixture into chilled bowls and garnish with cilantro sprigs.
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