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Watermelon and the Fourth of July go together like America and freedom. With Independence Day landing on a Saturday this year, you've got the perfect excuse for a full weekend of celebrating, and my delectable watermelon gazpacho deserves a spot on your table. Best part? It's actually really easy to make.
Here's my pro tip: make this gazpacho today or tomorrow so the flavors have a chance to infuse and blend together. Leave it overnight in your refrigerator, and by the time the fireworks start on Saturday, it will taste that much better.
July 4th Watermelon Gazpacho
Ingredients: (Serves 4)
- 1 watermelon (about 2 lbs.) with rind removed, chopped
- ¼ cup packed cilantro leaves (plus more for additional garnish)
- 3 tbsp. lime juice, freshly squeezed
- 2 tbsp. packed mint leaves (plus more for garnish)
- 1 English cucumber (or regular cucumber if you cannot find an English cucumber)
- 2 tbsp. extra virgin olive oil
- 1 jalapeño, stemmed and chopped (or less for less spice)
- 1 large red heirloom tomato, cored and chopped
- 1 shallot, chopped
- Sea salt to taste (Celtic Grey, Himalayan, or Redmond Real Salt)
- Black pepper to taste
Directions:
- Combine the watermelon, cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato, and shallot in a blender and puree until smooth.
- Refrigerate for at least 4 hours (overnight is even better).
- When ready to serve, garnish each bowl with fresh mint and cilantro leaves.
- Dig in and celebrate health, happiness, and American independence with our watermelon gazpacho!
If you want another delightful red, white, and blue(berry) recipe that takes a minute to make, check out my Berries and Coconut Butter recipe.
Potato salads, cheeseburgers, and a few beverages are all part of July 4th traditions, and I want you to partake and enjoy without guilt, all weekend long.
Just prep your body with Acid-Kicking Black Seed Oil to reduce inflammation and acid. Happy 4th!
