If you have not already been impressed by cold soups this summer–this particular one will surely catch your attention. This cooling and light soup is perfectly packed with all the fresh summer produce. All the ingredients are water rich to keep you hydrated in the summer. Not only it is super simple to prepare, it is a great accompaniment to a quinoa salad, lentil patties and grilled fish.
Another benefit of this soup is –it is completely raw. Raw foods are living foods and they have more “life force” (praana) than cooked foods.
Raw foods are high in food-based enzymes. This gives the body a “head start” in digestion, creating less work and taking less energy, so you may feel lighter and more energetic than you would if you ate heated foods without active enzymes. Read more about benefits of raw foods here.
Watermelon Gazpacho
2 lbs tomatoes (the sweeter variety)
1 red bell pepper
1 cup chopped cucumber
1 cup chopped watermelon
1/8 deseeded Jalapeño
1 clove garlic (anything more and it gets too garlicky for this mild soup)
Himlayan Salt
Fresh ground Black Pepper
Extra Virgin olive oil
Chopped Fresh Basil
Put the ingredients (except Extra Virgin Olive oil) into a blender and pulse until it reaches a soup-like consistency.
Taste and adjust seasoning, if necessary, then chill the soup for 1-2 hours before serving. Serve in bowls topped with finely chopped basil and a generous drizzle of Extra Virgin Olive oil!
A recipe couldn’t get simpler than this… would you agree?
