Watermelon gazpacho
- Portion size: Serves 4
- Hands-on time 10 min, plus overnight chilling
- Difficulty: easy
A twist on the Spanish classic. Watermelon adds a refreshing sweetness to this chilled soup, working wonders with the salad veg. It also involves zero cooking – perfect for those really hot summer days.
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Ingredients
- 500g watermelon, rind removed and roughly chopped, plus a little extra finely chopped flesh to garnish
- 2 vine tomatoes, roughly chopped
- ¼ small red onion, roughly chopped
- ¼ cucumber, roughly chopped, plus a little extra finely chopped to garnish
- ½ red pepper, roughly chopped
- 1 garlic clove
- ¼ red chilli, deseeded
- 40g stale white bread
- 1 tbsp red wine vinegar or sherry vinegar
- 1½ tbsp extra-virgin olive oil, plus extra to drizzle
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Method
- Put all the ingredients in a blender and whizz until smooth. If it’s a little thick, add an ice cube and whizz again. Season with salt, cover, then put in the fridge to chill overnight.
- Divide among bowls or glasses and garnish with extra watermelon and cucumber. Finish with a grind of black pepper and a drizzle of oil.
Nutrition
- 153kcals Calories
- 6.8g (1.2g saturated) Fat
- 2.8g Protein
- 18g (13g sugars) Carbs
- 1.9g Fibre
- 0.2g Salt
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Reviews
Lovely refreshing chilled soup and so easy to make. It improved the longer it was kept too
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