Cucumber Watermelon Gazpacho
MagicalButter
¾ cup/180 ml
10 minutes
60 minutes
Soups & Salads
Ingredients
- 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
- 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
Directions
- Divide the soup among chilled bowls. Top it evenly with watermelon toasted pumpkin seeds reserved chopped mint and a drizzle of olive oil and enjoy!
- Place all the ingredients into your MagicalButter machine and secure the head.
- Press the Temperature button and select No Heat; then press the 1 Hour/Oil button.
- When the cycle is completed transfer your gazpacho to a large pitcher. Cover it and refrigerate it for at least 2-8 hours.
- Before serving taste the gazpacho and adjust the seasoning as needed.
