Chilled Watermelon Gazpacho
This refreshing chilled watermelon gazpacho is perfect for hot weather. It requires no cooking and minimal preparation, blending juicy watermelon with ripe tomatoes, cucumber, and aromatic basil for a vibrant and cooling summer soup.
Instructions
- 1
Roughly chop [tomatoes], [cucumber], and [green pepper]. Remove seeds from [watermelon].
- 2
Combine all chopped [vegetables], [fresh basil], and extra virgin olive oil (20 ml) in a blender. Blend until smooth.
- 3
Season with Tabasco (1 tsp), balsamic vinegar (2 tsp), and [salt pepper] to taste.
- 4
For a thicker texture (optional), immerse crusty stale bread (1 slice) in the soup for min (5) then blend it in.
- 5
Chill the gazpacho in the fridge for at least min (60) before serving. Garnish with fresh basil, tiny cubes of cucumber, and watermelon, a drizzle of olive oil, and freshly ground pepper.
Nutrition Facts
Per portion
Macronutrients
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