July 4th Watermelon Gazpacho

Watermelon and the Fourth of July go together like America and freedom. This year, add an extra sparkle to your spread with my delectable gazpacho, which is actually really easy to make.

You’ll want to make it early in the day so that the flavors have a chance to infuse and blend together. Leave it overnight in your refrigerator, and you’ll enjoy the taste that much more.

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:

1. Combine the watermelon, cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato and shallot in a blender and puree until smooth.
2. Refrigerate for at least 4 hours.
3. When ready to serve, garnish each bowl with fresh mint and cilantro leaves.
4. Dig and celebrate health, happiness, and American independence!

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.