Watermelon Gazpacho

⏱ 15 min · 🍽️ 4 Servings · 🧂 9 Ingredients

Ingredients

  • 800 g watermelon
  • 3 piece tomatoes
  • 1 piece cucumber
  • 1 piece red bell pepper
  • 0.5 piece red onion
  • 0.5 bunch mint
  • 30 ml olive oil
  • 1 piece lime
  • 1 pinch salt

Instructions

  1. Deseed the watermelon and cut the flesh into cubes. Roughly chop the tomatoes, half of the cucumber and the red bell pepper, and peel the red onion.
  2. Blend the watermelon, tomatoes, pepper, onion and most of the mint with the olive oil and the juice of the lime until smooth, then season with salt.
  3. Chill the soup in the fridge for at least 1 hour so the flavours come together.
  4. Finely dice the remaining cucumber. Ladle the cold gazpacho into bowls and scatter with the cucumber and the reserved mint leaves.
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Watermelon Gazpacho
📖 Culinse
soupveganquicksummer

Watermelon Gazpacho

An ice-cold summer soup blended from ripe watermelon and tomato with a whisper of mint and lime. Fruity, sweet and refreshing, ready in minutes..

⏱

Cook time

15 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

120 kcal

Calories

2 g

Protein

5 g

Fat

17 g

Carbs

Ingredients

For 4 servings

Estimated cost~€5.25 · ~€1.30/serving

Instructions

  1. 1

    Deseed the watermelon and cut the flesh into cubes. Roughly chop the tomatoes, half of the cucumber and the red bell pepper, and peel the red onion.

  2. 2

    Blend the watermelon, tomatoes, pepper, onion and most of the mint with the olive oil and the juice of the lime until smooth, then season with salt.

  3. 3

    Chill the soup in the fridge for at least 1 hour so the flavours come together.

  4. 4

    Finely dice the remaining cucumber. Ladle the cold gazpacho into bowls and scatter with the cucumber and the reserved mint leaves.

Watermelon Gazpacho Recipe | Culinse