meatless monday: watermelon gazpacho

I love a good, cold, summery soup. This gazpacho combines the freshest produce of the season and the sweetness of the melon, tartness of the lime, and crunchy acidity of the veggies. Recipe via Gluten Free Goddess.

Watermelon Gazpacho
Tailor this recipe to your own preferences. If you prefer it more chunky, switch out the romaine for a large yellow pepper. Add a garnish of finely chopped red onion or a dollop of Greek yogurt and shredded basil.

1 ice cold 3 lb. ripe watermelon
1 large cucumber, skinned, seeded (or 2 medium)
2 large celery stalks
1 small head romaine lettuce, trimmed, cut up
2 medium, dense, heirloom tomatoes, seeded, chopped
1-2 tsp. minced Elephant Garlic
Juice from 1-2 limes, according to taste
2 tbsp. white balsamic or rice vinegar
2 tbsp. fresh chopped cilantro, basil, mint or parsley
Sea salt, to taste

Slice the watermelon, cut up most of it, taking out the seeds; reserve about 1 cup, diced fine. Toss the cut up watermelon into a Vita-Mix or blender. Add the cucumber, celery, lettuce, tomato, garlic. Pulse and blend the mix briefly to process it. Add the juice from one lime. Add the vinegar, chopped herbs, sea salt. Pulse till combined. Taste test. Does it need more lime juice? A touch more salt or vinegar? Pour into a storage container, add in the reserved diced watermelon. Cover and chill until serving. Two hours is best. Serves 6.

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