Categories: Soup

Ingredients

• 3-4 large tomatoes, peeled & roasted
• (roasting optional)
• 1/2 large, seedless watermelon
• 1 Tbs. garlic, minced
• 1/4 cup high-quality virgin olive oil
• 2 tsp. sea salt
• Cayenne pepper, to taste
• -------
• For Pepitos:
• 1 cup raw pumpkin seeds
• 2 Tbs. tamari
• 1/2 tsp. brown sugar
• 1 tsp. safflower oil

Directions

1. To peel tomatoes, cut a shallow X through the stem and blossom ends and submerge in boiling water for one minute. Remove, allow to cool, and peel skins by beginning at the X. (For a bolder, slightly darker gazpacho, roast skinless tomatoes on a sheet pan in a 350°F oven for 20 minutes, or until peaks darken and juice concentrates.) Scoop watermelon from its rind in large chunks. Combine tomatoes, watermelon, garlic, olive oil, salt, and cayenne pepper in a blender on medium speed until uniform, allowing a little texture to remain. Add more salt or cayenne to taste, then chill. To serve, stir to reincorporate and garnish with pepitos.

2. Prepare pepitos:

3. Preheat oven to 350°F. Place pumpkin seeds in a mixing bowl. Add tamari, and toss to coat. Sprinkle sugar over seeds. Add oil, and toss. Spread seeds in a single layer on a sheet pan and roast about 25 minutes, checking often, until they turn light brown and tamari darkens. Remove from oven and allow to cool.

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