Watermelon Gazpacho
  • 5 cups watermelon, plus more for garnish
  • 2 stalks celery
  • 2 cups tomatoes
  • ½ large cucumber
  • 1 red bell pepper, seeded
  • ¼ red onion
  • Small handful basil, plus more for garnish
  • 1-2 small jalapeños, seeded or not (see directions)
  • 1 tbsp apple cider vinegar or red wine vinegar
  • Juice of 1 lime
  • Pinch of salt
  1. Roughly chop watermelon, celery, tomatoes, cucumber, bell pepper, and onion (they're going in the blender, so it's okay if they're big chunks) and add to your blender with basil leaves. Depending on your tolerance for heat, you can decide what to do with your jalapeños. Keeping the seeds in will be SPICY and I'd stick to 1, but if you don't have a good blender, scoop out the seeds carefully with a paring knife and start with 1. Blend until smooth, and if it's not spicy enough, add another seeded jalapeño.
  2. Add vinegar, lime, and salt, and blend again. Taste, and adjust for more lime or salt.
  3. Chill in the fridge for at least 30 minutes before serving. Garnish with small diced watermelon and chopped basil.
Recipe by good witch kitchen | holistic nutritionist at https://www.goodwitchkitchen.net/watermelon-gazpacho/