This fruit gazpacho soup is very refreshing and the perfect dessert for a beautiful summer meal! I was tempted to create this recipe when I saw all the delicious summer berries at our local grocery store. My diet on the Autoimmune Protocol is usually very green so I never miss a chance to add some colors here and there.
Gazpacho is best served chilled. If you choose to prepare this soup in advance, keep it in the refrigerator until it is time to serve. It will keep in the fridge for a few days.
Substitutions: The mix of watermelon and strawberries is the most budget friendly for the base of the soup, but you can certainly get creative with the berries you use for the sauce. You can replace the raspberries with blueberries, blackberries, or even cherries!
Serving suggestion: Keep the skin of the watermelon and use it as a bowl to serve the gazpacho! For each person, ladle a serving of gazpacho in a soup dish. Drop a good portion of raspberry sauce in the middle of the plate, drizzle with some coconut milk, and decorate with a few fresh mint leaves. Before eating, mix the sauce with the rest of the soup.
- 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
- 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.
- Stem and quarter the strawberries. Add to the watermelon.
- With a hand-held mixer, mix the watermelon and strawberries until you obtain a smooth cream. Set aside.
- In a small bowl, mash the raspberries with a fork.
- Add the lemon juice, lemon zest, and coconut milk. Mix well.
- 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.