Garnish

• ¼ cup/60 ml MagicalButter Coconut Oil
• 2 cups/475 ml watermelon seeded and diced
• ½ cup/120 ml toasted pepitas (pumpkin seeds)
• 2 tablespoons/30 ml fresh mint chopped

Cucumber Watermelon Gazpacho

• ¼ cup/60 ml MagicalButter Coconut Oil
• 4 large seedless English cucumbers chopped into ½ inch/1 cm pieces
• ½ pound/225 g silken tofu drained
• ¼ cup/120 ml ice-cold water
• ¼ cup/60 ml freshly squeezed lime juice
• 1 tablespoon/15 ml fresh cilantro finely chopped
• 2 teaspoons/10 ml salt
• 1 teaspoon/5 ml fresh ginger root grated
• 1 bunch fresh mint de-stemmed chopped (set aside 2 tablespoons/30 ml for garnish)
• ½ small shallots thinly sliced
• ½ teaspoon/2½ ml cayenne pepper