Wash the Vegetables and Fruit

Put your vegetables and the mint in a glass bowl with water and add vinegar and baking soda. Let it rest at least 10 minutes to make sure that all the grime and bacteria are gone. Washing the watermelon could be challenging. In a small bowl, I put 2 tablespoons of baking soda, 1 tablespoon of vinegar, and ½ lemon juice to make a paste. Rub the watermelon with this paste using your fingers or a clean toothbrush.

Add the Watermelon

Cut the watermelon and place the pieces in your processor.

Add Tomatoes

Cut the tomatoes into quarters and add them to your processor.

Add the Cucumber

Peel the cucumber and slice it. Add it to the processor.

Add the Mint

Add three mint leaves.

Add the Lime Juice and Salt

Add the juice of a lime and ½ teaspoon of Himalayan pink salt.

Add Olive Oil and Vinegar

Add the olive oil and the vinegar to the mix, as well as a hint of black pepper.

Blend the Ingredients.

Blend the ingredients in the blender at high speed, between 4-5 minutes.

Store in the Fridge

Once it is blended, store the gazpacho in the fridge for a minimum of one hour. Serve cold.