Kidney Support
Watermelon Gazpacho (enjoy in Summer)
Ingredients
- 4 cups watermelon, seeded and cut into chunks
- 1 small packet of almonds, pre-soaked overnight – put into blender and chopped fine
- 60ml apple cider vinegar
- 1 clove of garlic, crushed
- 1 fresh red chili, seeded and finely chopped (optional)
- 1 red onion, finely diced
- 1 small red pepper, seeded and finely diced
- 1/c cup cucumber, finely diced
- 1/3 cup fresh coriander leaves or basil leaves, chopped
- 1 pinch Himalayan pink salt
- 1 pinch of milled black pepper (to taste)
- 1 dash of extra-virgin olive oil , for drizzling
Directions
- Purée watermelon in food processor
- Add almonds, vinegar, garlic and chili. Blitz well
- Mix onion, pepper, cucumber and coriander leaves together – set aside one cup of this mixture to serve (until you introduce solids – blitz the entire amount)
- Season to taste and refrigerate for at least 1 hour for flavours to develop and soup to chill
- Sever with a drizzle of olive / coconut oil and a sprinkling of the reserved vegetable mixture (only once you introduce solids)
