This AIP Watermelon Gazpacho is a no cook, 6 ingredient soup that’s meant to be eaten cold. It’s a light and refreshing soup that’s perfect for hot summer nights.
Where is gazpacho from?
Gazpacho is traditionally made from tomatoes and comes from Spain. It’s a soup but served chilled.
Since tomatoes are considered a nightshade, I used watermelon and cucumbers for the soup. I added some apple cider vinegar to give it a little acidity like you’d find in tomatoes.
How long can you keep gazpacho in the refrigerator?
You can store this dish in the fridge for about 2-3 days.
Can you freeze gazpacho?
Technically, you can freeze this soup. However, the texture of the watermelon and cucumbers may change. So, my answer to this is, it depends on your tastes. I've never tried it though. If you do, make sure to come back and leave a comment so I know how it turns out.
How to make AIP Watermelon Gazpacho
1. Combine the 1 cucumber, onion and dill into a high-speed blender and puree.
2. Next add the remaining ingredients and pulse until just pureed. You can totally blitz it but then you’ll lose the pretty color of the watermelon.
3. Place in the refrigerator until chilled then serve with optional garnishes.
Tips for making the BEST AIP Watermelon Gazpacho
- Use a high-speed blender to make the soup smooth.
- This is the exact blender I use.
- Use the best produce available. If the watermelon isn’t sweet or the cucumbers are bitter then the soup will reflect that.
What to pair with gazpacho? Try these AIP recipes.
- Grilled Garlic Shrimp
- Grilled Meat Skewer with Basil Marinade
- Turmeric Grilled Shrimp
- Avocado Caesar with Romaine Salad
Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.
AIP Watermelon Gazpacho
Equipment
- High Speed Blender
Ingredients
- 2 Cucumbers peeled and roughly chopped
- 1/2 large Onion or 1 small
- 1/2 cup Dill or some combination of your favorite leafy herbs like basil or mint
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Salt
- 2 pounds Watermelon seeds removed, roughly chopped
Optional Garnishes
- Radishes
- Avocado
- Cucumbers
- Watermelon
Instructions
- Combine the 1 cucumber, onion and dill into a high-speed blender and puree.
- Next add the remaining ingredients and pulse until just pureed. You can totally blitz it but then you’ll lose the pretty color of the watermelon.
- Place in the refrigerator until chilled then serve with optional garnishes.
Notes
- Use a high-speed blender to make the soup smooth.
- This is the exact blender I use.
- Use the best produce available. If the watermelon isn’t sweet or the cucumbers are bitter then the soup will reflect that.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Yummy, and refreshing.
Yummy, delicious, tasty — they all apply here