Starter
Watermelon Gazpacho
30 minServes 5Nutri-Score B€€
B
30 min
30 minWatermelon Gazpacho
what you need
Ingredients
day-old bread (crust removed)Bakery30 g
seedless watermelon (diced)Produce300 g
garlic (roughly chopped)Produce1 piece- sweet onion (roughly chopped)Produce30 g
tomatoes (peeled, seeded and roughly chopped)Produce2 pieces- English cucumber (roughly chopped)Produce100 g
extra virgin olive oil (plus more for garnish)Pantry55 ml
kosher saltSpices5 g
black pepperSpices1 g- smoked paprikaSpices1 g
- sherry vinegar (or apple cider vinegar)Pantry45 ml
basil (leaves, for garnish)Produce5 g
per serving
Nutrition
133kcal
- Carbs
- 9 g
- Proteins
- 1 g
- Fat
- 10 g
what you’ll use
Tools
Blender
Mixing bowl
pitcher
step by step
Method
- Step 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.
- Step 2
Chop the vegetables
- Cut the watermelon into cubes.
- Chop the tomatoes, sweet onion, garlic and cucumber.
- Step 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.
- Step 4
Season and chill
- Taste and adjust the salt, pepper and vinegar.
- Transfer the gazpacho to a pitcher and chill.
- Step 5
Serve
- Serve in a glass over ice or in a bowl.
- Drizzle with olive oil and garnish with basil leaves.