Watermelon and Roasted Tomato Gazpacho

A super easy and delicious appetizer. Your family and friends will be so impressed.


  • 2 cups of cherry tomatoes, halved

  • 1/4 cup extra virgin olive oil

  • 2 tsp. sea salt

  • 2 tsp. red pepper flakes

  • 2 cups watermelon

  • 5 radishes, diced

  • 1 mango, diced


  • Preheat oven to 400 degrees.

  • Place parchment paper on a baking sheet.

  • Place the tomatoes on the sheet and coat with olive oil and salt and pepper and red pepper flakes. Roast for about 25-30 minutes.

  • Transfer roasted tomatoes to a blender and add the watermelon. Blend both ingredients. Choose what consistency you would like. For chunky consistency use quick pulses and for smoother consistency blend for longer.

  • Pour the gazpacho into serving bowls and top with the radish and mango.

Sourced by: Aim True by Kathryn Budig