Recipes / Category: Soups & Salads

Cucumber Watermelon Gazpacho

Ingredients
  • ¼ cup/60 ml MagicalButter Coconut Oil
  • 4 large seedless English cucumbers, chopped into ½ inch/1 cm pieces
  • ½ pound/225 g silken tofu, drained
  • ¼ cup/120 ml ice-cold water
  • ¼ cup/60 ml freshly squeezed lime juice
  • 1 tablespoon/15 ml fresh cilantro, finely chopped
  • 2 teaspoons/10 ml salt
  • 1 teaspoon/5 ml fresh ginger root, grated
  • 1 bunch fresh mint, de-stemmed, chopped (set aside 2 tablespoons/30 ml for garnish)
  • ½ small shallots, thinly sliced  
  • ½ teaspoon/2½ ml cayenne pepper

Garnish

  • ¼ cup/60 ml MagicalButter Coconut Oil
  • 2 cups/475 ml watermelon, seeded and diced  
  • ½ cup/120 ml toasted pepitas (pumpkin seeds)
  • 2 tablespoons/30 ml fresh mint, chopped
How To
  1. Place all the ingredients into your MagicalButter machine, and secure the head.
  2. Press the Temperature button, and select No Heat; then press the 1 Hour/Oil button.
  3. When the cycle is completed, transfer your gazpacho to a large pitcher. Cover it, and refrigerate it for at least 2-8 hours.
  4. Before serving, taste the gazpacho and adjust the seasoning as needed.
  5. Divide the soup among chilled bowls. Top it evenly with watermelon, toasted pumpkin seeds, reserved chopped mint, and a drizzle of olive oil, and enjoy!
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