Watermelon Gazpacho

Watermelon Gazpacho

10 minutes, 4 servings, 104 calories per serving, gluten-free, vegan, raw.


  • 3 cups diced watermelon
  • 1 large field tomato
  • 1/4 cup chopped onion
  • 1/4 cup fresh cilantro
  • 1 pinch cayenne pepper
  • 1 teaspoon organic vegetable broth
  • 1 lime, juiced
  • 2 tablespoons cold press olive oil
  • Pink himalayen salt


  1. Place all the ingredients into a good blender except for the olive oil and lime juice, and blend until everything is super smooth.
  2. Pour this cold soup into a serving bowl and add a splash of olive oil and lime juice in each bowl. You can also dice a few extra pieces of water melon and place them into the middle of you soup as you serve it.