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This vegan watermelon gazpacho gets its spicy kick from fresh jalapeños and chili powder, while diced cucumber and jicama add a cool bit of crunch. Best of all, the recipe comes together in just 15 minutes. 

To pick a nice, juicy watermelon, look for the yellow “field spot” that indicates the fruit has been ripening on the ground. When the spot is a creamy yellow color, the fruit is ripe. A juicy watermelon will also feel heavy for its size.

Recipe from Healing the Vegan Way

Vegan Watermelon Gazpacho

Ingredients

  • 6 cups chopped watermelon (1-inch cubes)
  • ½ cup water or coconut water
  • ¼ cup freshly squeezed lime juice
  • ½ teaspoon seeded and diced jalapeño pepper
  • ½ teaspoon chili powder
  • ¼ teaspoon chipotle chili powder
  • Pinch of sea salt
  • ¾ cup seeded and diced cucumber
  • ¾ cup peeled and diced jicama
  • 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro

Instructions

  1. Place the watermelon, water or coconut water, lime juice, jalapeño pepper, chili powder, chipotle chili powder, and salt in a blender and blend well.
  2. Add the remaining ingredients and stir well before serving.

Comments (3)

(4.5 from 2 votes)
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Denver Hayes2 months ago
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For a hot and smoky day, due to fires in other states; this was very refreshing. The jalapeno add a nice touch of flavor. I will make again.

Marianne Mclaughlin2 months ago
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This is a great recipe, really good cold for hot summer days ! Very easy to make; I used a melon baller & after cutting melon in half just scoop away, done in no time! Yummy for my tummy!!!

Nancy2 months ago
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easy to make and taste delicious

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