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Watermelon Gazpacho

A refreshing, no-cook summer soup — sweet watermelon and juicy tomato blended with cucumber, avocado, and a hit of chickpea miso for savory depth. Ready in minutes and best served ice cold.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Soup
Cuisine: Mediterranean
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large tomatoes
  • 2 cups watermelon, diced
  • 2 cucumbers, diced
  • 1 avocado, quartered
  • ½ red onion, diced
  • 1 clove garlic, minced
  • Juice and zest of 1 lemon
  • ½–1 bunch basil, chiffonade
  • ¼ cup pitted kalamata olives
  • 2 tablespoons chickpea miso
  • Salt and pepper, to taste

Equipment

  • Blender
  • Cutting board
  • Chef's knife
  • Measuring spoons
  • Citrus zester
  • Citrus juicer
  • Large bowl or pitcher
  • Serving bowls

Method
 

  1. Blend all ingredients together briefly, just until combined (work in batches if needed). Serve chilled.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.