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Watermelon Gazpacho
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Description
Refreshing and light watermelon gazpacho is a perfect vegan and raw summer soup. This easy recipe only takes 15 minutes to make!
Ingredients
- 1 pound Tomatoes
- 1 Red Bell Pepper, Seeds Removed
- ½ Big Cucumber, Peeled
- 1-⅓ pound Watermelon, Seeds Removed
- 2 cloves Garlic
- 3 Tablespoons Chopped Fresh Basil Leaves, Plus More For Garnish
- 1 Lime, Juiced
- 2 Tablespoons White Wine Vinegar
- 4 Tablespoons Extra Virgin Olive Oil, Divided
- Salt And Freshly Ground Black Pepper, To Taste
- 6 slices Ciabatta Bread
Preparation
Roughly chop vegetables, garlic, and basil. Transfer to a food processor or blender. Add lime juice, white wine vinegar and 3 tablespoons extra virgin olive oil. Blend until smooth and season with salt and freshly ground black
Heat a grill or a griddle pan to medium high heat. Drizzle ciabatta slices with remaining olive oil and season with salt and black pepper. Grill for 2 minutes each side.
Serve gazpacho with grilled ciabatta. Enjoy!
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