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TRAINING SUCCESSFUL PRACTITIONERS

Vegan Watermelon Gazpacho

Vegan Watermelon Gazpacho

Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 2 people

Ingredients

  • 2 cups of diced watermelon
  • 2 cloves of garlic, peeled
  • 1 spring onion, roughly chopped
  • 3/4 cup of water
  • 1/2 a medium avocado, peeled
  • 1/4 large cucumber, diced
  • A handful of fresh mint leaves
  • The juice of one lime
  • A generous pinch of salt
  • A pinch of black pepper

To Serve

  • 2 tbsp of watermelon, finely diced
  • 2 tbsp of cucumber, finely diced
  • 1 spring onion, finely sliced
  • Fresh mint leaves

Instructions

  • Add the diced watermelon to a food processor along with the garlic, diced cucumber, spring onion and mint leaves.
  • Blend together to form a chunky paste.
  • Add the lime juice and avocado to the food processor and blend again until combined. Season to taste.
  • Add the water to the food processor a little at a time until you the soup is completely smooth. Add extra water if you prefer a thinner soup and season as required.
  • Transfer the soup to the refrigerator to chill for 30 minutes.
  • When ready to serve, divide the gazpacho between two bowls and garnish with the finely diced cucumber, watermelon and spring onions. Scatter over a little fresh chopped mint.

Notes

Recipe from the CNM Natural Chef Kitchen at the College of Naturopathic Medicine. You can study at CNM to become a Natural Health Practitioner, or a CNM Natural Chef. www.naturopathy.ie

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