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.  Not even the Spanish could argue that this fiber-packed soup will get you siesta-less throughout the 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)

• 1-2 Tablespoons of English Cucumber, finely chopped
• 1-2 Tablespoons of Plum Tomatoes, cored, deseeded and finely chopped
• 1-2 Basil leaves, chiffonade

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 Cucumber, Tomatoes or Basil.