Step 1

Scoop out all the pulp from the watermelon with a spoon and place in a large pot. Keep the skin of the watermelon and save in the refrigerator for later.

Step 2

Stem and quarter the strawberries. Add to the watermelon.

Step 3

With a hand-held mixer, mix the watermelon and strawberries until you obtain a smooth cream. Set aside.

Step 4

In a small bowl, mash the raspberries with a fork.

Step 5

Add the lemon juice, lemon zest, and coconut milk. Mix well.

Step 6

How to serve? This gazpacho is best served chilled. If you prepare in advance, keep the soup and raspberry sauce in the refrigerator until it is time to serve. For a pretty presentation, you may serve the gazpacho in the skin of the watermelon! For each person, pour 2 ladles of gazpacho in a soup dish, drop a portion of raspberry sauce in the middle, and decorate with a few mint leaves and a drizzle of coconut milk.