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Recipe Blog

watermelon gazpacho

8/1/2019

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There is nothing that screams summer more than a cool, watermelon-based soup.  Traditionally, gazpacho is made with day-old bread, but this gluten-free version uses chia seeds and almonds to bind the soup.  This fiber-packed refresher will keep you full on a hot summer's day.

Time: Under 30 minutes
Level: Easy 
​Servings: 8-10 cups
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INGREDIENTS
  • 1 ¾ pounds of plum tomatoes, cored, deseeded and chopped
  • 1 ¼ pounds of seedless watermelon, coarsely chopped
  • 1 English cucumber, coarsely chopped
  • ½ cup blanched, sliced almonds
  • 2 tablespoons chia seeds
  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • ¼ red onion, coarsely chopped
  • ¼ teaspoon cumin seeds (toasted)
 
Garnish (Optional, but looks incredible)
  • 1-2 tablespoons of English cucumber, finely chopped
  • 1-2 tablespoons of plum tomatoes, cored, deseeded and finely chopped
  • 1-2 basil leaves, chiffonade
  • Drizzle of olive oil
PREPARATION
  1. Place tomatoes, watermelon, cucumber, almonds, chia seeds, olive oil, sherry vinegar, red onion, and cumin seeds in a large bowl and let the flavors meld together for at least 10 minutes. 
  2. Working in batches, add the mixture from the bowl into a high-speed blender.  Not all of the contents of the bowl will fit at once.
  3. Cool the soup in the fridge for about 1 hour before serving. 
  4. Garnish as you like with diced cucumber, tomatoes or basil. 
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