Tomato Watermelon Gazpacho

 This post was sponsored by Sprouts. Thank you for supporting the partnerships that allow Brewing Happiness to grow and exist. xoxo.

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Tomato Watermelon Gazpacho

The 4th of July needs this raw Tomato Watermelon Gazpacho with Festive Salsa Topping! No cooking necessary, just blend and you’re ready to eat. 

Course Soup

Cuisine American

Prep Time 20 minutes

Total Time 20 minutes

Servings 4 people

Ingredients

• 2 beefsteak tomatoes
• 2 cups watermelon, cubed
• 1 cup Sprouts Brand coconut milk
• 1/2 cucumber
• 1/2 jalapeno, seeds removed
• 1/4 red onion
• 2 garlic cloves
• 1 lime, juiced
• 15 Sprouts Brand mint leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

FESTIVE SALSA TOPPING INGREDIENTS

• 1 cup cherry tomatoes
• 1 cup jicima, cubed
• 1 cup blueberries
• 1/4 cup red onion, diced
• 1/2 lime, juiced
• salt and pepper, to taste

Instructions

1.  Add all soup ingredients to a blender.

2.  Blend on high until smooth.

3. Transfer the soup to the refrigerator to chill until ready to serve.

4.  Meanwhile, dice your cherry tomatoes, jicima, and red onion. Add those to a large bowl with blueberries. Squeeze lime juice over the bowl and season with salt and pepper. Toss gently until everything is well coated.

5. When ready to serve, divide your gazpacho between 3 to 4 bowls. Top your soup with your festive “salsa.”

6.  EAT UP.

In my incredibly privileged and short life, I have gotten to explore much of this country we call America. I grew up in Georgia. I went to college in Southern California. I road tripped from LA back to Atlanta, driving through 11 states and stopping in 5 of them. I traveled back and forth to NYC this year to visit a boy. I have seen most of the American south. I have taken solo trips to Portland and Seattle. I have vacationed in Hawaii. I have spent time in Northern California. Recently I drove to St. Louis to visit With Food & Love. I have traveled.

I have also expanded my travels far and beyond just this country. My father insists on taking a family vacation every summer and often those travels have taken us out of the country – the Caribbean, Mexico, Spain, etc. I studied abroad in London, and recently I spent time in France, the Netherlands, Belgium, Germany, and Greece. I am seriously fortunate.

Yet I have found in all of my expansive travels hiking the coast of England, climbing the Eiffel Tower, and bathing on the beach in Mexico – it is the palm trees of LA and the people on the NY subway, and my sister’s Atlanta home that calls to me. I am a true American. However wrought with conflicting connotations that word is, it still feels like the truth. There is nothing more breathtaking than the landscape of Utah or more confusing than the dating scene in LA, and I love it all. For good or for bad. It is mine and I am it’s.

With the Fourth of July coming up and my conflicting feelings with our government at an all time high, it is nice for me to step back and remind myself of the things I do love – the America I do associate with. We for sure got some issues to resolve and improvements to make, but there is no denying that I feel fortunate to live in a place with such beautiful and interesting cities and landscapes and people. There is nowhere quite like it.

So hopefully you enjoy this Tomato Watermelon Gazpacho soup during your hot Independence Day celebrations. And if you’re in the states you should go grocery shopping at Sprouts, because it’s literally the best grocery store in the whole country. (And I’ve been to A LOT.)  If you want more menu item ideas, try my Healthy 4th of July Jello Cups or Watermelon Cupcakes with Coconut Cream Icing. Try serving your veggies with my Healthy Ranch Dressing, and cure your post 4th of July hangover with Spicy Egg & Mushroom Wrap.

If you aren’t American and give zero shits about this holiday, then this soup makes a great, refreshing summer treat – no matter the day. And if you’re in the good ole US of A, then enjoy your celebrations. Stay safe, and treat yourself right. xo