Kidney Soup #2

Kidney Support

Watermelon Gazpacho (enjoy in Summer)

Ingredients

  • 4 cups watermelon, seeded and cut into chunks
  • 1 small packet of almonds, pre-soaked overnight – put into blender and chopped fine
  • 60ml apple cider vinegar
  • 1 clove of garlic, crushed
  • 1 fresh red chili, seeded and finely chopped (optional)
  • 1 red onion, finely diced
  • 1 small red pepper, seeded and finely diced
  • 1/c cup cucumber, finely diced
  • 1/3 cup fresh coriander leaves or basil leaves, chopped
  • 1 pinch Himalayan pink salt
  • 1 pinch of milled black pepper (to taste)
  • 1 dash of extra-virgin olive oil , for drizzling

Directions

  • Purée watermelon in food processor
  • Add almonds, vinegar, garlic and chili.  Blitz well
  • Mix onion, pepper, cucumber and coriander leaves together – set aside one cup of this mixture to serve (until you introduce solids – blitz the entire amount)
  • Season to taste and refrigerate for at least 1 hour for flavours to develop and soup to chill
  • Sever with a drizzle of olive / coconut oil and a sprinkling of the reserved vegetable mixture (only once you introduce solids)
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