Watermelon Gazpacho

Ingredients

  • 2 cups cubed and seeded watermelon plus 2 cup purred in food processor (save seeds, salt, dehydrate and eat them or save and dry to make a tea to helpsupport decreasing the symptoms of high blood pressure and constipation.)
  • 1 mango, peeled, pitted and cubed (the trick is to cut off one whole side of the mango at a time and score the inside it with the skin still on, then cut chunks off from the skin)
  • 1 cucumber sliced and quartered
  • 1 large carrot, grated (I put it through the food processor with grater attachment)
  • ¼ cup green onion finely chopped
  • 1 yellow pepper chopped
  • 1-2 stalks of celery, sliced down middle first then chopped
  • ½ cup peeled jicama chopped
  • 1-2 tomatoes carefully chopped
  • 1 semi firm avocado chopped
  • 2-3 Tbsp fresh lime juice or to taste
  • 3 Tbsp diced fresh cilantro or to taste
  • 1 clove garlic dicedSalt to taste
  • Dash of Cayanne to taste

Options:

  • 2-3 Tbsp mint leaves cut chiffonade style (you take the leaves and stack them, roll them length-wise and then chop. It minimized bruising of the leaves)
  • 2-3 Tbsp basil leaves cut chiffonade style (you take the leaves and stack them, roll them length-wise and then chop. It minimized bruising of the leaves)
  • 1 Tbsp peeled and diced ginger root

Preparation

Combine all ingredients in a bowl and gently mix together, serve chilled or room temperature. If you need more liquid to gain soupy effect then puree more more watermelon. Garnish with a fresh sprig of cilantro, mango slice, or fresh mint leaf.

Bon Appetit!

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