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Watermelon Gazpacho is a refreshing summertime soup that is gluten free, low carb, low calorie, and delicious!


serves 4-6

Total time

0 minutes


  • 2 medium red ripe tomatoes
  • about 1/2 small yellow watermelon
  • juice of lime (2 if your lime is not very juicy)
  • dash salt
  • garnish
  • mint leaves
  • cubes of frozen watermelon


  1. Wash and give the tomatoes a rough chop. Add them to the bowl of a food processor fitted with the metal blade.
  2. Remove seeds from the watermelon and give it a rough chop. Add it to the processor. Pulse the machine on and off until the tomatoes and watermelon have been pureed. Scrape down the sides of the machine if needed.
  3. Pour the mixture into a bowl. Add the lime juice and salt to taste. Refrigerate until very cold.
  4. To serve, pour soup into small glasses and top with cubes of frozen watermelon and fresh mint leaves.
  5. To freeze watermelon, cut in small, regular cubes and set out on a parchment lines baking tray. Set the whole tray in the freezer and freeze until solid. you can transfer the cubes to a zip lock baggie after they have frozen for storage.

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