A light and refreshing watermelon gazpacho to help you cool down on hot summer days.
This soup is perfect to use up the leftovers of your kitchen and a little savory taste to your usual summer dishes. You can actually use other ingredients as well, the point is to use seasonal fresh veggies or add more fruits you like.






- 1 smaller fresh watermelon
- 3 medium sized tomatoes, halved
- 1 small cucumber, peeled and seeded
- 1 small onion
- 2 cloves garlic, minced
- 2-3 tbs olive oil
- 1 ts sea salt
- 1/2 ts freshly ground black pepper
- 1/2 ts fresh chopped basil
- 1 pinch cumin powder
- 1 smaller fresh watermelon
- 3 medium sized tomatoes, halved
- 1 small cucumber, peeled and seeded
- 1 small onion
- 2 cloves garlic, minced
- 2-3 tbs olive oil
- 1 ts sea salt
- 1/2 ts freshly ground black pepper
- 1/2 ts fresh chopped basil
- 1 pinch cumin powder

Directions
Combine all the ingredients in a blender and puree until the soup reaches your desired consistency.
Taste and adjust seasoning according to your taste.
Keep the soup in the fridge for a few hours until it totally cools down.
Serve cold, top with sliced vegetables. A nice salad or fresh bread goes well with it.
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Photo: Imola Toth


