Watermelon Gazpacho
Watermelon Gazpacho
This vibrant chilled soup is the perfect way to celebrate the sweet, refreshing flavours of summer. Finished with fresh watermelon cubes and crunchy pistachios, it’s a light and hydrating dish rich in antioxidants, vitamin C and healthy fats.
Servings
4
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 5 cups seedless watermelon, roughly chopped
- 1 Lebanese cucumber, peeled & roughly chopped
- 2 ripe tomatoes, roughly chopped
- 1 small red capsicum, roughly chopped
- ¼ small red onion, roughly chopped
- 1 garlic clove
- 2 tbsp extra-virgin olive oil
- 1 tbsp red-wine vinegar
- 1 tbsp lime juice
- Sea salt & black pepper, to season
- Toppings:
- Extra watermelon, cubes
- ½ Lebanese cucumber, fi nely diced
- ¼ cup shelled pistachios, roughly crushed
- Fresh mint
Method
- Place all the gazpacho ingredients in a high-speed blender. Blend until completely smooth.
- Taste and adjust the seasoning if required, adding extra lime juice, vinegar or salt if needed. Chill for at least 1 hr in the fridge to allow the flavours to develop more.
- Divide the chilled gazpacho between bowls. Top with the watermelon cubes, diced cucumber, crushed pistachios and fresh mint if desired. Serve immediately.
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