Soup
Watermelon gazpacho
Cold watermelon gazpacho with tomato, lime and a touch of chili. Natural sweetness and acidity — as a light starter or summer dish.
Shopping List
Rate:
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45 min total
4 servings
Very Easy
Ingredients
servings
- 500 g Watermelon, seeded and cubed
- 2 stk Ripe tomatoes, coarsely diced
- 0.5 stk Cucumber, diced
- 0.5 stk Red bell pepper, diced
- 1 fed Garlic
- 1 spsk Lime juice
- 1 spsk Olive oil
- 0.3 tsk Red pepper flakes
- 0.8 tsk Salt
- 0.3 tsk Pepper
Instructions
- 1
Cut into coarse cubes
- Cut watermelon, tomatoes, cucumber and red bell pepper into coarse cubes.
- Peel the garlic clove.
10 minKnifeCutting Board - 2
Blend until smooth
- Add all ingredients to a blender.
- Blend until smooth and even.
5 minBlender - 3
Adjust seasoning and chill
- Season with extra lime, salt or chili as needed.
- Chill the soup at least 30 minutes before serving.
30 minBowl
Details
Nutrition
Calories
140kcal
Protein
3g
Fat
6g
Carbs
18g
Serving Size
350g
Serving
Suggestions
- • Serve ice-cold with a drizzle of olive oil and freshly ground pepper on top.
Drink Pairings
- • Alkoholfri: Water with lime
Side Pairings
- • Toasted bread
Dessert Pairings
- • Fresh berries
Storage
Fresh
- • Duration: 2 days
- • Temperature: 5°C
- • Method: Store covered in the refrigerator.
Tips
Preparation
- • Chill the ingredients ahead so the soup serves colder.
Cooking
- • Use very ripe tomatoes for fuller flavor.
Serving
- • A sprinkle of feta or finely chopped mint adds freshness.
Variations
Flavor
- Sweet, fresh and lightly spiced
Health
- Vegetable-rich
Method
- Cold soup
Toppings
- Fresh herbs or feta
Author
C
Camilla
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Author
C
Camilla
