10 minutes, 4 servings, 104 calories per serving, gluten-free, vegan, raw.
- 3 cups diced watermelon
- 1 large field tomato
- 1/4 cup chopped onion
- 1/4 cup fresh cilantro
- 1 pinch cayenne pepper
- 1 teaspoon organic vegetable broth
- 1 lime, juiced
- 2 tablespoons cold press olive oil
- Pink himalayen salt
- Place all the ingredients into a good blender except for the olive oil and lime juice, and blend until everything is super smooth.
- Pour this cold soup into a serving bowl and add a splash of olive oil and lime juice in each bowl. You can also dice a few extra pieces of water melon and place them into the middle of you soup as you serve it.