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Cucumber Watermelon and Mint Gazpacho

Prep Time30 minutes
Course: Lunch
Cuisine: American, Raw, Vegan, WFPB
Keyword: raw vegan cucumber gazpacho
Servings: 6
Calories: 114kcal

Equipment

  • blender

Ingredients

For the soup:

  • 1 bunch mint chopped
  • 4 English cucumbers peeled and chopped
  • 2 1/3 cups watermelon diced
  • 1 cup plain non-dairy yogurt
  • 1/2 sweet onion sliced
  • 2 tbsp cilantro chopped
  • 3 tbsp lemon juice
  • 1 tsp fresh ginger
  • 1/2 teaspoon cayenne pepper grated
  • kosher salt

For garnish:

  • 1/2 cup raw pumpkin seeds toasted
  • cayenne pepper OPTIONAL

Instructions

  • Place all the soup ingredients, except 2-3 tbsp of mint for garnish, into a large bow, and stir to mix. In small batches, puree in a food processor until smooth. Transfer into a container and refrigerate for 2 hours or overnight.
  • Before serving, garnish each bowl with toasted pumpkin seeds, reserved mint, and an optional sprinkle of cayenne.

Nutrition

Calories: 114kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 444mg | Fiber: 2g | Sugar: 11g | Vitamin A: 653IU | Vitamin C: 20mg | Calcium: 94mg | Iron: 1mg
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