Tropical plant-based gazpacho

Serves 4-6 | prep time 15 min | cook time 30 min | total time 40 min


  • 300 ml vegetable stock, 1 cube
  • 1 red onion, roughly chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • ½ red pepper, chopped (or more to taste)
  • 500 g tasty tom tomatoes
  • 250 g cherry tomatoes
  • ½ cucumber, roughly chopped
  • 400 g watermelon, chunks
  • Coco Start, to taste
  • Fresh dill
  • Fresh basil & baby basil


  1. Bring 300 ml of water to a boil for the vegetable stock.
  2. Put a pot on the stove on medium heat and sauté the red onion in the olive oil. After about 3 minutes add the garlic and red pepper while stirring frequently for another 3 minutes.
  3. Add the tomatoes to the pot. Then after 5 minutes of stirring occasionally add the vegetable stock and bring to a boil.
  4. Let it boil for 10 minutes on low heat with the lid on.
  5. Pour into a food processor (or use a hand blender) and blend until silky and smooth.
  6. Let it cool down for an hour, and put it into the fridge for another two.
  7. Blend the watermelon, both the cucumber into a juice, bring together with the tomato soup and mix well.
  8. As desired, add a little extra water to the soup until the right thickness is achieved.
  9. Prep and put all of the ingredients for the topping on the table and serve the soup in a deep plate or a bowl with, of course, a big spoon of Coco Start!
  10. Garnish and season with basil, fresh dill and eatable flowers.

plant-based gazpacho

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