{"id":252985,"date":"2024-06-22T14:00:00","date_gmt":"2024-06-22T14:00:00","guid":{"rendered":"https:\/\/news.republicofgreen.com\/vegan-watermelon-cucumber-gazpacho-vegnews\/"},"modified":"2024-06-22T18:14:43","modified_gmt":"2024-06-22T18:14:43","slug":"vegan-watermelon-cucumber-gazpacho-vegnews","status":"publish","type":"post","link":"https:\/\/news.republicofgreen.com\/vegan-watermelon-cucumber-gazpacho-vegnews\/","title":{"rendered":"Vegan Watermelon Cucumber Gazpacho | VegNews"},"content":{"rendered":"

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Imagine the vibrant colors and tantalizing flavors of summer encapsulated in a single bowl. Allow us to introduce the star of the show\u2014this watermelon gazpacho. This delightful twist on the classic Spanish soup takes your taste buds on a captivating journey with its sweet and tangy notes.<\/p>\n

What you need:<\/h2>\n
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2\u00bd cups diced seedless watermelon, divided
1\u00bd cups peeled and cubed cucumber, divided
1 small shallot
1 medium tomato, roughly chopped
5 fresh basil leaves
\u00bd\u00a0teaspoon salt
2 teaspoons fresh lime juice
1 teaspoon olive oil<\/p>\n<\/div>\n

What you do:<\/h2>\n
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  1. Into a food processor, combine 2 cups watermelon, 1 cup cucumber, shallot, tomato, basil, salt, lime juice, and olive oil. Pur\u00e9e just until smooth.<\/li>\n
  2. Cover and chill in refrigerator until cold, about 1 hour, and serve garnished with remaining cucumber and watermelon.<\/li>\n<\/ol>\n<\/div>\n
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    For more recipes like this, check out:<\/h5>\n<\/div>\n<\/div>\n