Watermelon Tomato Gazpacho

It may sound crazy to say this but there’s nothing like soups in summer! Yes: it’s true! Only I’m not talking about those steaming cool-weather concoctions that warm you up for a nice curl in front of a roaring fire. Granted, those have their place, for sure. But these summer soups are cool, refreshing, hydrating and addictive. Not to mention, super simple to throw together! Summertime really becomes a snap when you’ve got this kind of stuff on the menu. I basically look at every stray bit of produce in my fridge as an opportunity to create culinary bliss at this time of year. Surely, more of these satisfying soups will come rolling out with just a little creativity; I get cravings for certain fruits all the time and just build on the yearning! And I have to say it’s often that my yearnings stray to watermelon.

Watermelon is on the Top Five of my ‘Favorite Fruits’ list. Ever since I was a little girl, I could never get enough of it. My ‘Tanti’ used to call me Watermelon Girl and, I must say, it still fits. I could eat a whole watermelon in one sitting all by myself! This would really be a boon if I ever decided to go on the 80-10-10 diet where the 80 represents 80% percent of your diet consisting of fruit and the recipes consist of super-sized portions… we’re talking two whole watermelons for breakfast – never mind what goes on for lunch and dinner. I used to call this the ‘Diet for Apes’. But if it comes right down to it, I’ll gladly be an ape when there’s watermelon involved!

Just a note: I say that this recipe serves 4…. and it definitely can. But if you’re like me and tuning into your inner orangutan, you might just want to eat it all yourself. Let yourself do it and don’t even feel a little bad. ‘Cause, when it comes to this, it’s ALL good!

RAW VEGAN RECIPE: Watermelon Tomato Gazpacho

3 cups watermelon, seeded and pureed in a blender

1 cup seeded watermelon, deced small

1 cup seeded tomato, diced small

3/4 -1 cup peeled, seeded cucumber, diced

1/2 cup red bell pepper, diced small

1/2 avocado, diced small

2 tablespoons lime juice

1 small handful cilantro, chopped

1 teaspoon mincer ginger root

1/2 small jalapeno, seeded and minced

2 green onions, white and 1 inch green, minced

1 teaspoon sea salt

freshly ground black pepper

1. In a large glass bowl, combine watermelon puree with diced watermelon, tomato, cucumber, bell pepper, lime juice, cilantro, ginger, jalapeno, green onion and salt. Stir to combine. Season with fresh black pepper and sea salt, if desired.

2. Ladle into chilled soup bowls and serve. SERVES 4. (