Description
This Spanish watermelon and tomato gazpacho recipe is the best for hot summer days! It couldn’t be more refreshing, nourishing and delicious. Super easy to make & vegan.
Ingredients
Units
Scale
- 900 grams of ripe tomatoes diced
- 900 grams of watermelon diced
- 1 large cucumber (250-300 grams) diced - peeled if needed
- 1/3 of brown onion
- 2 medium garlic cloves finely diced
- 1/2 tbsp Himalayan pink salt
- 3/4 cup extra virgin olive oil (EVOO)
- 1/4 cup of apple cider vinegar
Instructions
- Prepare all the ingredients and add them to a large pot or mixing bowl. Combine, and let them macerate for at least 1 hour.
- Add all the ingredients to a high-speed blender, and blend until very smooth. Do this process in batches if it doesn’t fit in one go.
- Transfer to an airtight container and let it cool in the fridge overnight.
- Serve very cold, with a drizzle of extra virgin olive oil & ground pepper.
Notes
- Don’t skip the macerating time! It’s when the fruit & veggies release the juices, resulting in a better flavour.
- You can add toppings like pepitas, hemp seeds, flax seeds, boiled egg or sliced ham!