Food

Vegan & Gluten-Free Watermelon-Cucumber Gazpacho

This delightfully crisp and cool gazpacho will be a welcome addition to your outdoor get-together on a hot summer day.

Serves 5

What You Need:

2-1/2 cups diced seedless watermelon, divided
1-1/2 cups peeled and cubed cucumber, divided
1 small shallot
1 medium tomato, tops removed
5 fresh basil leaves
1/2 teaspoon salt
2 teaspoons fresh lime juice
1 teaspoon olive oil (optional)

What You Do:

1. In a food processor, combine 2 cups watermelon, 1 cup cucumber, shallot, tomato, basil, salt, lime juice, and olive oil. Purée just until smooth.

2. Cover and chill in refrigerator until cold, about 1 hour, and serve garnished with remaining cucumber and watermelon. 

Photo by Allyson Kramer

More Food

6 Reasons You'll Never Need Dairy Again

With so many plant-based alternatives at our fingertips, dumping dairy has never been easier!
Read More »

How to Veganize a Traditional English Breakfast

Follow these four easy steps, and vegan bangers and hash with tofu scramble, tempeh bacon, and beans will be yours.
Read More »

Superfood Pumpkin Caramel Chocolate Tarts

Nothing says winter like pumpkin—especially when it’s paired with caramel, chocolate, and pecans.
Read More »

7 Vegan Breakfast Desserts for Each Day of the Week

Start your day with a sweet treat that won’t wreck your resolutions.
Read More »

13 Easy Weeknight Dinners to Kick Off A Healthy 2017

In the aftermath of the gluttonous holiday season, get your diet back on track with one of these quick and healthy vegan meals.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »