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+ servings
bowl of AIP Watermelon Gazpacho
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5 from 2 votes

AIP Watermelon Gazpacho

This AIP Watermelon Gazpacho is a refreshing summer soup is a delicious way to cool off. It’s a soup meant to be eaten cold so think of it like a savory smoothie. This recipe is fits the Whole30, Paleo and AIP diets.
Prep Time20 mins
Total Time20 mins
Course: Appetizer, Dinner, Side Dish
Cuisine: Spanish
Servings: 4 servings
Calories: 96kcal
Author: Beth Chen

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

Serving: 4servings | Calories: 96kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 591mg | Potassium: 521mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1852IU | Vitamin C: 29mg | Calcium: 52mg | Iron: 1mg