Summer Fruit Gazpacho
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 6
  • For the gazpacho:
  • ½ medium watermelon (approx. 10 inches across)
  • 2 lbs strawberries
  • For the raspberry sauce:
  • 6 oz raspberries
  • 1 tbsp lemon juice
  • Zest of 1 organic lemon
  • 4 tbsp full fat coconut milk (from a can)
  • Mint leaves and some coconut milk for garnish
  1. Scoop out all the pulp from the watermelon with a spoon and place in a large pot. Keep the skin of the watermelon and save in the refrigerator for later.
  2. Stem and quarter the strawberries. Add to the watermelon.
  3. With a hand-held mixer, mix the watermelon and strawberries until you obtain a smooth cream. Set aside.
  4. In a small bowl, mash the raspberries with a fork.
  5. Add the lemon juice, lemon zest, and coconut milk. Mix well.
  6. How to serve? This gazpacho is best served chilled. If you prepare in advance, keep the soup and raspberry sauce in the refrigerator until it is time to serve. For a pretty presentation, you may serve the gazpacho in the skin of the watermelon! For each person, pour 2 ladles of gazpacho in a soup dish, drop a portion of raspberry sauce in the middle, and decorate with a few mint leaves and a drizzle of coconut milk.
Recipe by Autoimmune Wellness at