- 4 cups watermelon, seeded
- 1 small red onion, peeled and chopped
- 2 cucumbers, seeded and chopped
- 2 jalapeño peppers, seeded and diced
- 3 tomatoes, seeded and chopped
- 3-4 tbsp. organic red wine vinegar
- 2 tbsp. extra virgin olive oil
- ¼ tsp. cayenne pepper
- 2 tsp. Real sea salt
- ¼ cup cilantro, chopped
- Juice of 1 lime
- 2 scallions
- Put 3 cups watermelon, onion, cucumbers, 1 jalapeño, and tomatoes into a food processor or blender and pulse until smooth.
- Add 3 tbsp. red wine vinegar, olive oil, cayenne pepper, and sea salt and pulse a few times.
- Taste.
- If it's too sweet, add another tbsp. red wine vinegar.
- Place puree into the refrigerator and chill for at least an hour.
- For the garnish, in a small bowl dice remaining cup of watermelon, jalapeño pepper, cilantro, scallions and add the lime juice.
- Season with a couple of pinches of sea salt.
- Ladle pureed gazpacho into bowls and top with garnish.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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