Entrée
Watermelon Gazpacho
30 minPour 5Nutri-Score B€€
B
30 min
30 minWatermelon Gazpacho
recette de
Catherine Pla
@chouquettekitchen
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
day-old bread (crust removed)Boulangerie30 g
seedless watermelon (diced)Fruits et légumes300 g
garlic (roughly chopped)Fruits et légumes1 morceau- sweet onion (roughly chopped)Fruits et légumes30 g
tomatoes (peeled, seeded and roughly chopped)Fruits et légumes2 morceaux- English cucumber (roughly chopped)Fruits et légumes100 g
extra virgin olive oil (plus more for garnish)Épicerie55 ml
kosher saltÉpices5 g
black pepperÉpices1 g- smoked paprikaÉpices1 g
- sherry vinegar (or apple cider vinegar)Épicerie45 ml
basil (leaves, for garnish)Fruits et légumes5 g
par portion
Nutrition
133kcal
- Glucides
- 9 g
- Protéines
- 1 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Blender
Saladier
pitcher
pas à pas
Préparation
- Étape 1
Soak the bread
- Place the bread in a small bowl and add water to cover.
- Let it soak, then squeeze out the excess water.
- Étape 2
Chop the vegetables
- Cut the watermelon into cubes.
- Chop the tomatoes, sweet onion, garlic and cucumber.
- Étape 3
Blend the gazpacho
- Add the soaked bread and all the remaining ingredients to a blender.
- Blend until smooth, adding a little water if necessary.
- Étape 4
Season and chill
- Taste and adjust the salt, pepper and vinegar.
- Transfer the gazpacho to a pitcher and chill.
- Étape 5
Serve
- Serve in a glass over ice or in a bowl.
- Drizzle with olive oil and garnish with basil leaves.