This raw gazpacho recipe comes to us from Judita Wignall.
Makes 6-8 servings
INGREDIENTS (BASE)
4 cups watermelon, chopped
1 small red heirloom or Roma tomato, seeded, chopped
2 tablespoons fresh spearmint
2 tablespoons fresh basil
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
1 small clove garlic
1/2 teaspoon sea salt
INGREDIENTS (ADD INS)
1 1/2 cups multi colored heirloom or Roma tomatoes, seeded, diced
1 1/2 cups watermelon, diced
1 cucumber, peeled, seeded, diced
1/2 cup white onions, diced
INSTRUCTIONS
Place 4 cups of the watermelon in a blender along with the tomato, spearmint, basil, lime juice, vinegar, garlic and sea salt and blend until smooth.
Transfer the puree to a large bowl. Add diced tomatoes, watermelon cucumbers and onions and stir to combine.
Chill for 1-2 hours before serving.
Will last two days in the refrigerator.
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PLEASE TAKE NOTE! We were psyched when Judita Wignall agreed to join forces with uncooking101.com to bring you best of the raw and living food world! We LOVE (seriously) Judita’s recipes and want to keep a good relationship with her. Out of respect for how awesome sauce Judita and her creations are, PLEASE do not repost her recipe without her direct permission. You may, however, and we even hope you will, post the link to Facebook or anywhere you like to get your friends over to the recipe. Thank you!
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ANY QUESTIONS? COMMENTS? Just type whatever you have to say below. We’d love to hear from you, no matter what it is. Well, as long as it is related to the gazpacho in some way! 