10 Ingredients
Watermelon
500
gr
|
Cocumber
2
|
Coppery tomato
200
gr
|
Red onion
70
gr
|
Wine vinegar
20
gr
|
Parsley
10
gr
|
Basil
7-8
leaves
|
Salt
to taste
|
Extravergin olive oil
to taste
|
Red chili
0,5
|
Lady and gentleman this is the star of the summer 2022.
The watermelon gazpacho is a cold, fresh and thirst-quenching soup, perfect for hot days when you don't feel like cooking. In short, it is a pureed salad.
The recipe is really simple, just clean, wash and put all the ingredients in the blender and blend them, pour them into a deep plate or a small bowl and garnish as desired with aromatic herbs and extra virgin olive oil. The most boring part is removing the seeds from the watermelon, an operation that requires a few minutes and a minimum of attention. Then… that's it!
Method
Once washed, cut all the vegetables into coarse touches, clean them of impurities and pour them into the mixer together with the vinegar and herbs. Blend reducing everything to a puree that you will transfer to a bowl and in the refrigerator for about 1 hour.
This cold soup can be made with red peppers or cucumbers. Personally I opted for this second version and I added ½ fresh red pepper which gives a spicy note and a pepper aftertaste, while remaining lighter. Serve very cold, with a few basil leaves, accompanied by slices of toasted bread.
The watermelon gazpacho is a cold, fresh and thirst-quenching soup, perfect for hot days when you don't feel like cooking. In short, it is a pureed salad.
The recipe is really simple, just clean, wash and put all the ingredients in the blender and blend them, pour them into a deep plate or a small bowl and garnish as desired with aromatic herbs and extra virgin olive oil. The most boring part is removing the seeds from the watermelon, an operation that requires a few minutes and a minimum of attention. Then… that's it!
Method
Once washed, cut all the vegetables into coarse touches, clean them of impurities and pour them into the mixer together with the vinegar and herbs. Blend reducing everything to a puree that you will transfer to a bowl and in the refrigerator for about 1 hour.
This cold soup can be made with red peppers or cucumbers. Personally I opted for this second version and I added ½ fresh red pepper which gives a spicy note and a pepper aftertaste, while remaining lighter. Serve very cold, with a few basil leaves, accompanied by slices of toasted bread.
Preparation time
30 minutes
