Watermelon Gazpacho
This smooth and refreshing cold soup is packed with vitamins, vegan, and gluten-free. I first started to add watermelon to my gazpacho because I couldn’t get hold of sweet summer tomatoes in Asia. I make a lot of traditional Andalucian gazpacho when I am in Europe during the summers but this recipe has become a firm favourite in hot weather, especially when I have gluten-free guests.
Watermelon Gazpacho
Watermelon Gazpacho
Yield: 4
Prep time: 8 MinTotal time: 8 Min
This smooth and refreshing cold soup is packed with vitamins, vegan, and gluten-free. I first started to add watermelon to my gazpacho because I couldn’t get hold of sweet summer tomatoes in Asia. I make a lot of traditional Andalucian gazpacho when I am in Europe during the summers but this recipe has become a firm favourite in hot weather, especially when I have gluten-free guests.
Ingredients
- 6 tomatoes, chopped
- Half a cucumber, peeled
- A large wedge of watermelon, chopped
- Half a red onion, finely chopped
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of high-quality balsamic vinegar
- Lug of olive oil
- 2 teaspoons of salt
- Black pepper to taste
- Sprigs of mint to garnish
Instructions
Ingredients
Serves 4
4-6 tomatoes, chopped
Half a cucumber, peeled
A large wedge of watermelon, chopped
Half a red onion, finely chopped
1 tablespoon of apple cider vinegar
1 teaspoon of high-quality balsamic vinegar
Lug of olive oil
2 teaspoons of salt
Black pepper to taste
Sprigs of mint to garnish
Method
Combine the tomatoes, cucumber, onion and watermelon a food processor. Slowly add the seasonings of salt, vinegar, and oil slowly and taste to adjust until balanced. Serve chilled with a splash of olive oil and a sprig of mint.
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