Name: Veggie, Papaya and Watermelon Gazpacho with Jalapeno
Yield: 4
Ingredients: 2 cups papaya, peeled, seeded and cubed; 3 cups watermelon, peeled, seeded and cubed; 1 tablespoon cold-pressed extra virgin olive oil (or avocado oil); 2 tablespoons lime juice; 1 small tomato, seeds removed; 1 red bell pepper, seeded and chopped; 2 carrots, peeled and chopped; 1 celery stalk, chopped; 6 cloves garlic, crushed; 1 jalapeno pepper, seeded and chopped; Cumin, to taste; Paprika, to taste; Unrefined sea salt, to taste; Garnish: Finely chopped celery and red bell pepper

Scale

Ingredients

2 cups papaya, peeled, seeded and cubed
3 cups watermelon, peeled, seeded and cubed
1 tablespoon cold-pressed extra virgin olive oil (or avocado oil)
2 tablespoons lime juice
1 small tomato, seeds removed
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped
1 celery stalk, chopped
6 cloves garlic, crushed
1 jalapeno pepper, seeded and chopped
Cumin, to taste
Paprika, to taste
Unrefined sea salt, to taste
Garnish: Finely chopped celery and red bell pepper

Instructions

Add papaya, watermelon, olive oil, lime juice and tomato to a high-speed blender (such as a Vitamix) and process until smooth and creamy. Set aside.
Place bell pepper, carrots, celery, garlic and jalapeno pepper in a food processor and pulse several times to finely chop the vegetables. Transfer vegetable mixture to a large serving bowl.
Pour the watermelon-papaya mixture into the bowl with the chopped vegetables. Season with cumin, paprika and salt to taste. Refrigerate for 1 hour.
Garnish with finely chopped celery and red bell pepper. Serve chilled.