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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.