Chilled Watermelon Gazpacho

Name: Chilled Watermelon Gazpacho
Total time: 200 min
Yield: 6 Portions
Ingredients: 500g watermelon; 0.5 Cucumber; 1 tomato, diced; 1tsp Basil, Crushed; 1tbsp wine vinegar; 2tbsp olive oil; 0.5tsp Sea Salt, Coarse; 0.5tsp Pepper Black, Ground

190—200 Min

Basil, Crushed

A light and refreshing summer gazpacho that blends sweet watermelon with juicy tomato, crisp cucumber and fragrant basil for a perfectly chilled starter!

Ingredients 6 Portions

500 gwatermelon
0.5 Cucumber
1 tomato, diced
1 tspBasil, Crushed
1 tbspwine vinegar
2 tbspolive oil
0.5 tspSea Salt, Coarse
0.5 tspPepper Black, Ground

Preparation

1
Remove the seeds from the watermelon and cut it into cubes. Wash the cucumber and tomato, then dice them.
2
Add the watermelon, cucumber, tomato, basil, vinegar, olive oil, salt and pepper to a blender. Blend until smooth, then taste and adjust the seasoning if needed.
3
Pour the soup into a large bowl and chill for 3 to 4 hours or overnight. Serve in bowls, drizzle with a little olive oil and garnish with watermelon cubes.