Ingredients
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600 g ripe tomatoes, sweet and thick
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500 g watermelon
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35 g onion
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40 g sweet green pepper
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1 medium clove garlic
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1 tbsp olive oil
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1-3 tbsp white wine vinegar, 5% (to taste)
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Salt to taste (approx. 2/3 tsp)
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Tabasco sauce to taste
Directions
Gazpacho is one of the most popular cold soups, originating in Spain. Classic gazpacho is made from tomatoes.
Recently gazpacho has become extremely popular and its recipes are being developed. I recommend you try a fancy variation of gazpacho with watermelon. It’s absolutely refreshing, delicious and original.
The cooking time is 10 min – all you need in a watermelon and tomato season!
You must try it! Bon appetite!
Tips:
For 500 g watermelon pulp you will need at least a 900 g watermelon.
Add watermelon at the very end, when all the vegetables are blended. Don’t blend too long since watermelon pulp is very tender and if you add watermelon together with the other vegetables, you may not end up with “refreshingly watermelon” soup.
Do not keep watermelon gazpacho in steel containers as its taste may change. Use glass containers to be on the safe side.
The recipe taken from a Spanish culinary website.
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Steps
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1
Done
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Wash the tomatoes and onions. Peel the onion. Peel the garlic, cut lengthwise, remove the germ to get rid of bitterness. |
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2
Done
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Cut of a part of the onion (35 g). Cut off a part of the green pepper (40 g). Coarsely cut them. |
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3
Done
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Cut the tomatoes into small pieces for them to blend better. |
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4
Done
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Into a bowl, place the tomatoes, onions, garlic and green pepper. Blend for a few minutes until you get a smooth consistency of tomato juice. |
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5
Done
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For a more perfect consistency, mash the mixture through a sieve to get rid of seeds and unblended parts. |
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6
Done
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Prepare the watermelon. Cut out pulp, remove seeds. Cut the pulp into large pieces. |
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7
Done
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Place the watermelon in the bowl, add olive oil, salt and vinegar. Blend until smooth. |
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8
Done
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Try the gazpacho, add salt or pepper to taste. |
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9
Done
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Place the gazpacho in the fridge for at least 2 h to chill completely. How to serve: In the fridge the gazpacho will separate in two layers – it’s ok. Shake or mix with a spoon before serving. Serve cold garnished with greens and watermelon. Add a few drops of Tabasco if you like it spicy. (I always do!). How to keep: Can be kept refrigerated in a glass container for 1-2 days. |
