Just like that, it is summer. Naturally, as vegetables grow and ripen before our eyes in gardens and farmer's markets, our bodies crave fresh, cool salads. Long gone are the days of hot soup and steaming bread. One of the few soups that sound appealing in the dog days of summer is gazpacho: a Spanish cold soup. The following recipe is unlike the traditional tomato-based soup. Being watermelon-based, it is delightfully sweet, playful and refreshing.
YIELDS
8 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 Medium Watermelon
- 1 Cucumber, Seeded
- 1 Tomato
- 1 Clove Garlic
- 1 Tablespoon Balsamic Vinegar
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Cumin
- (to taste) Salt and Pepper
- 1 1/2 Cups Corn
- 3/4 Cup Tomato, Chopped
- 1 Large Red Onion, Chopped
- Handful Cilantro
- 1 Avocado
- 1-2 Teaspoons Hot sauce (I used Cholula)
Directions
In a blender, combine watermelon, cucumber, tomato, garlic, half the cilantro, vinegar, and seasonings. Blend until smooth. Pour in to a big bowl, and add corn, chopped tomatoes, and onion. Chop the remaining cilantro, and add with hot sauce as desired. Finish with avocado and lime. Enjoy!
More raw vegan soup recipes: Raw Vegan Summer Veggie Soup
2 Alkalizing Detox Soup Recipes
Also by Jessica: Vegan Spring Buddha Bowl
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Photo: Jessica Riley-Norton
2 Alkalizing Detox Soup Recipes
Also by Jessica: Vegan Spring Buddha Bowl
Get more like this--Subscribe to our daily inspirational newsletter for exclusive content!
