WATERMELON GAZPACHO

We made this delicious dish for a gathering with our neighbors! It’s super refreshing and perfect for the summer.

Ingredients

• 14 cups of watermelon (buy it seedless and precut for quicker prep)

• 2 pints of cherry tomatoes

• 2 English cucumbers (If using a garden cucumber, peel it and de-seed before chopping)

• 1 red onion

• 4 limes, juiced

• 4 tablespoons of extra virgin olive oil

• about 25 basil leaves

• 1 teaspoon of sea salt

• Optional add-ons - cooked shrimp, crumbled feta cheese (We added these ourselves, and it was a hit)

Prep

1. Reserve ¼ of the watermelon, cucumber, red onion, and tomatoes for the topping

2. Add the other ingredients to a large blender. You'll likely need to work in batches. Blend until smooth.

3. Chop the reserved vegetables for the topping.

4. If using cooked shrimp, chop into small pieces and reserve in a separate bowl. 

5. Store the blended soup in the fridge for a minimum of 2 hours. You can also chill overnight. Refrigerate the cubed veggies and shrimp, if using, separately.

6.  When ready to serve, ladle the soup into bowls, then add some of the veggie topping and shrimp if using.  You can also add the crumbled feta cheese as a last step if you decide to add that as well.

Enjoy!

Click for the original recipe from Bites of Wellness