Tropical Gazpacho
Blended with watermelon and mango, this Tropical Gazpacho recipe is smooth, summery and refreshing. Feel free to share questions or comments below. We love to see renditions – try this recipe and tag @CleanCulinaryCanvas on social media!
Ingredients
- 3 cups seedless watermelon (~1/2 medium watermelon)
- 2 ½ cups tomatoes (~3 medium tomatos)
- 1 cup mango (~1 mango)
- 1 cup red bell pepper (~1 medium pepper)
- 1 cup cucumber (~1 medium cucumber)
- ¼ cup red onion (~½ small red onion), optional
- 1/4 cup basil, loosely packed
- 3 Tbsp. jalapeño pepper (~1 medium pepper)
- 2 Tbsp. extra virgin olive oil, plus more for drizzling
- 1 Tbsp fresh lime juice (~1/2 lime)
- 1 tsp. fresh ginger, grated
- 1 tsp. sea salt
- ½ tsp. black pepper
- ¼ tsp red chili powder
- 1 garlic clove, pressed or minced, optional
Instructions
- Blend together watermelon, tomato, mango, red bell pepper, cucumber, red onion (optional), basil and jalapeño. Work in batches to crush all ingredients into a thick yet smooth liquidy consistency. Transfer to large serving bowl.
- Add extra virgin olive oil, lime juice, ginger, sea salt, black pepper, and red chili powder. Stir until well combined. Chill for at least 1 hour before serving.
- Garnish with a heavy drizzle of olive oil, finely diced soup ingredients of choice (watermelon, mango, red bell pepper, tomato, cucumber), and fresh basil leaves (optional).