Gazpacho with a twist
A refreshing watermelon gazpacho made with cucumber, tomato, pepper and chia seeds. This chilled summer soup is light, hydrating and perfect for hot days or post- workout. Chia seeds replace bread as a thickener and add fibre plus plant-based omega-3 fatty acids.
This recipe makes a generous batch, so you may need to halve the quantities if your blender is small.
And if you can resist the temptation, it tastes even better after chilling overnight in the fridge.
Ready in 20-30 minutes / 6-10 servings
Tips
This recipe makes a generous batch and may not fit in a smaller blender. If needed, simply halve the quantities or blend it in batches.
You can use the crisp cucumber peel in a salad with corn and avocado, or as a fresh garnish for the gazpacho or as part of a sandwich topping.
Ingredients
300 g cucumber
300 g watermelon
1000-1200 g tomatoes
1 sweet red pepper (optional)
50 g yellow onion
1 garlic clove
2-3 tbsp apple cider vinegar
2-3 tbsp olive oil
1 ½ -2 tsp salt
⅓ tsp ground black pepper
½ tsp ground cumin
½-1 tsp sweet red pepper powder
2 tbsp chia seeds
Preparation
Peel the cucumber and place the peel in a bowl of cold water. Set aside.
Roughly chop the cucumber, tomatoes, pepper, onion and watermelon.
Place all ingredients, except the chia seeds, in a blender.
Blend until smooth, or until you reach your preferred gazpacho consistency. You may need to stop the blender a few times and gently move the vegetables around to help everything blend evenly.
Taste and adjust with more vinegar, olive oil, salt, pepper or spices as needed.
Add the chia seeds and blend for another 30 seconds, just until incorporated.
Pour the gazpacho into a glass jar or bottle with a lid.
Chill in the fridge for several hours before serving, to allow the flavours to develop. Shake before serving.
For more support, guidance and tools, you can also explore our services, including our Feasting while Fasting Program and Nourish to Flourish Course.
