Watermelon Tomato Gazpacho

  • 2 cups diced seedless watermelon
  • 1 scoop Boku Super Berries
  • 2 medium very ripe tomatoes, peeled and diced
  • 1/4 diced small red onion
  • 2 tbsp almond flour
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 3/4 tsp salt
  • 1/4 tsp finely grated garlic
  • 2 tbsp olive oil
  • 1 ounce feta cheese, crumbled
  • 1/4 cup radishes, thinly sliced – fresh herbs of your choice
  1. Puree the first ten ingredients in a food processor or blender. Pour into a pitcher and refrigerate the soup for 1 hour. The soup may be stored in the refrigerator for up to 2 days. Stir before serving.
  2. Serve the chilled soup with crumbled feta cheese, radishes, and fresh herbs.