Watermelon Berry Gazpacho


For some reason, this morning I woke up with an incredible amount of energy, so I decided to cook until the energy ran out, hopefully generating some edible meals and snacks for the work week.

In addition to baking Oh She Glows’ wonderful Chia Seed Bread (which is *so* worth checking out here: http://ohsheglows.com/2013/05/22/super-power-chia-bread-gluten-free/) I made breakfast and some frozen treats, as seen here:


and then I used some of the fruit which is so abundant at this time of year to make a refreshing fruit gazpacho. Traditional Gazpacho is such a wonderful way to enjoy seasonal vegetables, and fruits make a delicious substitute.

Not only that, this is as simple as blending until your ingredients are smooth, and seasoning to taste. In this recipe, I made the dish savory with basil, mint and a hint of salt, but sweetening with honey and adding a hint of lemon is equally tasty!

Watermelon Berry Gazpacho
(c) 2016 Lauren Bradford (aka The Food Puzzler)

Prep time: 5 minutes
Yield: 1 1/2 cups


3 cups chopped watermelon
1-16 ounce package strawberries, washed and de-stemmed or other berries if preferred
2 tablespoons dried mint or 2 teaspoons fresh mint
1 teaspoon dried basil or 2 leaves fresh basil
Pinch salt
Freshly-brewed, cooled, unsweetened tea as needed, starting with 1/2 cup


1. Place all ingredients in a blender or food processor and slowly pulse until combined. If you need, add more unsweetened tea or water if preferred, until you get your desired texture.

2. Transfer to a container and taste, adjusting seasoning if needed.

3. Cover and chill for 1 hour or up to overnight. Serve garnished with more fresh fruit.

This gazpacho will last in the fridge for a few days, or up to 1 month in the freezer.


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