Watermelon and Cucumber Gazpacho
When those hot, dog days of summer arrive, it’s time to cool off with this refreshing and satisfying Paleo Gazpacho. Nothing but the freshest of ingredients in this delightful meal, designed to take the edge off the heat. Enjoy it on a shady patio or deck as the sun sinks below the horizon and the day draws to a close. Cool!
- Recipe by:
- Serves: 4
- Meal: Lunch
7 c seedless watermelon (remove rind), removed
2 ripe heirloom tomatoes, chopped
3 large English cucumbers, divided
2 tsp fresh ginger, minced
1/4 c fresh lime juice
20 fresh basil leaves, divided
2 Serrano peppers, stems removed and seeded
1/4 c extra virgin olive oil
4 wedges of fresh lime
1 Serrano chili, stem removed, seeded and thinly sliced
Place 5 cups of watermelon, tomatoes, 2 large English cucumbers, peeled and cut into 1-in pieces, ginger, lime juice, 10 basil leaves, 2 Serrano peppers, and virgin olive oil into a food processor or high-powered blender. Run on high to combine the ingredients – approximately 30 seconds or until fully mixed. Occasionally, the leaves may require a little more blending to be finely chopped. Once incorporated, run blender and slowly add extra virgin olive oil. Pour into 4 bowls and top each with ¼ of the garnish.
Gently combine wedges of fresh lime, the last English cucumber, diced, 2 cups of watermelon, 10 small fresh basil leaves, and 1 Serrano chili in a small mixing bowl and scoop onto gazpacho to serve.