New Recipe: Watermelon Tomato Gazpacho



1.5 cups watermelon, deseeded and pureed in a blender
1/2 cup deseeded watermelon, diced small
1/2 cup deseeded tomato, diced small
1/2 cup peeled, deseeded cucumber, diced small
1/4 cup yellow bell peppers diced small
1 green onion minced
1/2t grated ginger
1 small jalapeno or green chilli seeded and minced
1/4 cup mint minced
1/2 handful cilantro (corriander) leaves minced
1T lime juice
1/2t Himalayan pink (salt to taste)
1/2t roasted cumin powder
1/4t chat masala
Sprinkle of freshly ground black pepper


In a large bowl, combine the watermelon puree with the diced vegetables, season, taste. Chill in fridge for at least half an hour.
Pour into soup bowls or decorative glass bowls if entertaining, sprinkle with fresh black pepper. Garnish with a sprig of Cilantro. Enjoy!

Nutritional Note: Red Seedless Watermelons work best for this recipe

Watermelon is very cleansing, alkalinizing, diuretic and mineralizing
It is cooling in our tropical weather and is excellent for flushing out the kidney and gall bladder
Replace traditional iodized table salt with pure Himalayan pink salt for added health benefits