AIP Watermelon Gazpacho
This AIP Watermelon Gazpacho is a refreshing summer soup is a delicious way to cool off. It’s a soup meant to be eaten cold so think of it like a savory smoothie. This recipe is fits the Whole30, Paleo and AIP diets.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Appetizer, Dinner, Side Dish
Cuisine: Spanish
Servings: 4 servings
Calories: 96kcal
- 2 Cucumbers peeled and roughly chopped
- 1/2 large Onion or 1 small
- 1/2 cup Dill or some combination of your favorite leafy herbs like basil or mint
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Salt
- 2 pounds Watermelon seeds removed, roughly chopped
Optional Garnishes
- Radishes
- Avocado
- Cucumbers
- Watermelon
Combine the 1 cucumber, onion and dill into a high-speed blender and puree.
Next add the remaining ingredients and pulse until just pureed. You can totally blitz it but then you’ll lose the pretty color of the watermelon.
Place in the refrigerator until chilled then serve with optional garnishes.
- Use a high-speed blender to make the soup smooth.
- This is the exact blender I use.
- Use the best produce available. If the watermelon isn’t sweet or the cucumbers are bitter then the soup will reflect that.
Serving: 4servings | Calories: 96kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 591mg | Potassium: 521mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1852IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 1mg