Ingredients
Scale
- 6 cups seedless watermelon, cubed and chilled
- 1 large English cucumber, peeled and diced
- 1 red bell pepper, seeded and diced
- 1/4 cup red onion, finely minced
- 1/2 cup silken tofu (or 2 scoops unflavored collagen peptides)
- 1/4 cup fresh mint leaves
- 3 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- Optional garnish: Crumbled feta cheese or roasted pumpkin seeds
Instructions
- Wash all your produce thoroughly. Peel the cucumber and remove the seeds from the red bell pepper. Dice the watermelon, cucumber, and bell pepper into uniform pieces. Set aside about half a cup of the finely diced cucumber and watermelon to use as a crunchy garnish later.
- Place the watermelon, the remaining cucumber, the red bell pepper, minced garlic, mint leaves, lime juice, olive oil, and your chosen protein source (silken tofu or collagen) into a high-speed blender. Blend on high until the mixture is completely smooth and vibrant in color.
- Add the sea salt and black pepper to the blender. Pulse once or twice just to incorporate the seasoning. Taste the soup; if you prefer it more tart, add another squeeze of lime juice. If you want more depth, a tiny splash of white balsamic vinegar works wonders.
- Pour the gazpacho into a large glass pitcher or bowl. Cover it tightly and place it in the refrigerator for at least one hour. This allows the flavors of the onion and garlic to mellow out and harmonize with the sweet watermelon.
- Ladle the cold soup into chilled bowls. Top each serving with the reserved diced watermelon and cucumber. Sprinkle with crumbled feta or pumpkin seeds for an extra hit of protein and texture before serving immediately.
- Cook Time: 15 minutes