Watermelon Gazpacho With Compressed Cucumbers

Name: Watermelon Gazpacho With Compressed Cucumbers
Prep time: 3 d 20 min
Cook time: 3 d 20 min
Total time: 3 d 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 good quality white bread (crusts removed) torn into pieces; 1 handful organic cilantro (heres why organic); 2 servings cilantro; 1 small English cucumber mostly peeled, (I like small a couple of small stripes of peel) halved and seeded and cut into ¼ inch pieces; 2 servings fine grain sea salt and white pepper to taste; 2 heirloom tomatoes cut into large chunks; 1 jalapeño halved; 1 peel of organic lime; 1 teaspoon smoked paprika; 237 milliliters organic sugar; 59 milliliters water; 59 milliliters watermelon cut into ¼ inch pieces; 1 mini watermelon cut into large chunks; 0 1 white onion cut into chunks

Watermelon Gazpacho With Compressed Cucumbers is a vegan soup. One serving contains 829 calories, 11g of protein, and 3g of fat. This recipe serves 2. This recipe covers 30% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 72 hours and 20 minutes. A mixture of bread torn into pieces, watermelon, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious.