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Make This Now: Spicy Watermelon Gazpacho with Cooling Cucumber

When the sun has turned the city streets into an oven and there are continuous beads of sweat dripping in between your boobs (yum!), there is nothing better in this world than a cool bowl of gazpacho.

Sweet, tangy, with just enough spice, our Gazpacho recipe is as refreshing for your tastebuds as it is for your body. Drink up, Sakaralite.

Spicy Watermelon Gazpacho with Cooling Cucumber

Serves 4

-2 1/2 pounds tomatoes, quartered

-5 tablespoons olive oil, divided

-1/2 English cucumber, cut into pieces

-2 cups cubed fresh watermelon

-1 serrano chile, seeded

-1 clove garlic

-1 to 2 tablespoons sherry vinegar

-1/2 cup hemp seeds

himalayan salt and pepper

- handful of washed basil leaves

Directions:

In a blender, puree tomatoes, watermelon and oil until smooth. Add cucumber, chile, garlic, and vinegar to taste; blend until smooth. Season with salt and pepper. Transfer to an airtight container and refrigerate at least 4 hours (or up to 2 days).

Divide soup among four bowls, top with remaining watermelon (chopped), sprinkle with hemp seeds, drizzle with remaining 1 tablespoon oil, and finish off with basil leaves. Can be served warm or cold!

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