Vegan Watermelon Gazpacho

This vegan Watermelon Gazpacho is incredibly tasty and refreshing! Gazpacho is a Spanish raw and cold soup that is often eaten on hot days. You can eat this as an appetizer, lunch and dinner. Gazpacho always uses raw vegetables such as tomato and cucumber. We have given this vegan gazpacho an exciting twist! We use watermelon which gives a little sweetness and makes the soup extra fresh. We also like to add some raw almonds so that it makes the soup a bit creamier. This gazpacho is so unique and incredibly tasty and also very healthy! Let us know what you think of this Watermelon Gazpacho in the comments below.

Serves: 4 (as a starter)
Prep time: 10 minutes
Total time: 1 hour 10 minutes

Ingredients

400 g watermelon
2 (230 g) tomatoes
½ (200 g) cucumber
60 g red onion
35 g raw white almonds
½ tbsp salt
¼ tsp freshly ground black pepper
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
Basil, for garnish
Roasted pumpkin seeds, for garnish

Method

1. Cut the watermelon, tomatoes, cucumber, onion and almonds into pieces. Put everything in a bowl together with the salt and freshly ground black pepper. Toss everything and place in the refrigerator for 1 hour.
2. Put everything in a blender together with the apple cider vinegar and olive oil and grind into a fine, creamy and thick soup. Serve immediately and garnish with some fresh basil leaves and roasted pumpkin seeds.

Tip: Prepare this gazpacho in advance. The flavours taste even better when you leave the gazpacho in the fridge for at least 2 hours. You can store the gazpacho in an airtight container in the fridge for up to 3 days.