watermelon gazpacho

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.