500g watermelon (black seeds removed)

500g (organic) ripe tomatoes

1 (organic) garlic clove

½ large (organic) cucumber (skin removed)

1 medium sized onion (red or white)

½ green pepper (seeds removed)

½ red pepper (seeds removed)

150ml (filtered) water

20 fresh (organic) basil leaves

175ml (organic) extra virgin olive oil

40ml vinegar

Salt to taste (as always I used pink Himalaya salt)


1Wash the ingredients and chop roughly. Then place all the ingredients in a blender. I use the vitamix, but any blender will do the trick. Blend until all the ingredients are combined and the mixture is nice and smooth.

2If you are using a vitamix, you can serve this immediately, as is. If you are not using a high power blender, please pour the mixture through a sieve, to make sure the gazpacho is velvety smooth (optional). Taste to see if the gazpacho requires some additional salt and serve nice and cool.

3This will keep for about 2-3 days in the fridge. Enjoy!

Tip 1: Use baby watermelon as it does not have any black seeds!
Tip 2: If your digestive system is very sensitive, peel the peppers as their skin can be hard to digest.
Tip 3: You can use white wine, apple cider or even balsamic vinager. We used apple cider vinager, but the choice is yours!
Tip 4: This really fills up the blender to the brim. If need be, blend in batches and then mix everything together at the end.


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