Beat the Heat with Watermelon Tomato Gazpacho Soup

This time of year, even though I’m spending a lot of time indoors in air-conditioned buildings, I don’t relish the thought of eating a heavy meal—or turning on the oven to cook.  This cold soup is perfect for lunch or a light dinner, and if you’ve got leftover proteins in the fridge, it’s easy enough to “beef-up” if someone wants a heartier meal.  I find the easiest way to prepare it is in the food processor and it’s best after it’s been chilled for a few hours.   My favorite garnishes at the moment are avocado, hemp seeds, and a drizzle of extra virgin olive oil.   This is one tasty way to beat the heat!

Watermelon Tomato Gazpacho


20180803_140304_resizedSoup Ingredients:

  • 4 cups diced, seedless watermelon
  • 2 small to medium cucumbers, washed and finely diced
  • 1 red bell pepper, seeded and chopped
  • 2 medium fresh tomatoes, chopped
  • ½ c fresh basil, stems removed and chopped
  • ¼ c fresh parsley leaves
  • 1 small red onion, chopped
  • 1 clove garlic, minced
  • 3 T balsamic or apple cider vinegar
  • 2 T extra virgin olive oil
  • 1 t sea salt or to taste

Add all the soup ingredients to a food processor (this can be done in two batches). Process the mixture into finely chopped pieces. Transfer the soup into a glass or ceramic bowl and repeat the process with the other half of the ingredients. Refrigerate until chilled, then serve cold ‘as is’ or with garnishes as suggested below.

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Garnishes:

  • Avocado
  • Olive oil
  • Hemp seeds
  • Olives
  • Pesto
  • Nuts (pine, walnuts, almonds, etc.)
  • Fresh herbs (more parsley, basil, oregano, etc.)
  • Shaved hard cheese (parmesan, pecorino, etc.)
  • Goat cheese
  • Baked or grilled, chopped chicken
  • Baked, flaked fish
  • Hard boiled eggs

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