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Blushing Gazpacho Soup

This light and refreshing soup is perfect for summertime!

Serves: 6

Prep Time: 10 Minutes

Total Time: 10 Minutes

  • 1 1/2 pounds ripe tomatoes (2-3 large), cored
  • 4 cups cubed seedless watermelon (about 1 1/2 pounds)
  • 1/2 small cucumber, peeled and cored
  • 1 garlic clove
  • 1 tbsp amino acid
  • 1 tbsp freshly squeezed lime juice
  • 1/2 tsp red pepper flakes (or to taste)
  • ½ tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup lightly toasted pumpkin, hemp, and pistachio seeds
  • Basil-infused olive oil for garnish


  1. Combine tomato, watermelon, cucumber, garlic, aminos, lime juice, red pepper flakes, salt, and pepper in a Vitamix or high-powered blender.
  2. Cover and blend. Place in refrigerator for 30 minutes to chill.
  3. Place the seeds on a pan with parchment paper at 250° and roast for 10-15 minutes.
  4. To serve, divide soup among serving bowls. Drop a few small cubes of watermelon into each bowl. Drizzle with basil oil and sprinkle with roasted seeds and microgreens. Serve chilled.

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