Blushing Gazpacho Soup

Enjoy this hydrating soup during the summer season!

Blushing Summer Gazpacho

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Serves: 6

Prep Time: 10 Minutes

Total Time: 10 Minutes



1 1/2 pounds ripe tomatoes (2-3 large), cored

4 cups cubed seedles watermelon (about 1 1/2 pounds)

1/2 small cucumber, peeled and cored

1 garlic clove

1 tablespoon amino acid

1 tablespoon freshly squeezed lime juice

1/2 teaspoon red pepper flakes (or to taste)

1/2 teaspoon se salt

1/4 teaspoon freshly ground black pepper

1/4 cup lightly toasted pumpkin, hemp, and pistachio seeds

basil infused olive oil for garnish



Combine tomato, watermelon, cucumber, garlic, aminos, lime juice, red pepper flakes, salt and pepper in a Vitamix or high powered blender.

Cover and blend. Place in refrigerator for 30 minutes to chill.

Place the seeds on a pan with parchment paper at 25o degrees and roast for 10-15 minutes.

To serve, divid soup among serving bowls. Drop a few small cubes of watermelon into each bowl. Drizzle with basil oil and sprinkle with roasted seeds and microgreens. Serve chilled.

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