Watermelon gazpacho
Everyone has heard of such a popular Spanish dish as gazpacho soup, which is made from pureed tomatoes and cucumbers with the addition of some other vegetables. However, culinary recipes tend to evolve and transform, turning into completely unexpected dishes. One such example is watermelon gazpacho. This watermelon gazpacho soup includes the traditional tomato flavor, which originally emphasizes the freshness and sweetness of the watermelon pulp.
Equipment
- 1 knife
- 1 cutting board
- 1 mix bowl
- 1 tablespoon
Ingredients
- 300 g watermelon
- 1 pc cucumber
- 2 pcs tomato
- 1 pc pepper sweet
- 2 pcs celery stalk
- 1 tbsp lemon juice
- 1 bunch basil fresh
- 1 pinch pepper hot
- 1 pinch salt
Instructions
- Prepare the necessary ingredients
- Cut the watermelon pulp into pieces, carefully removing the seeds. Set aside 1/5 of the main mass for serving.300 g watermelon
- Cut the cucumber and tomato into small cubes. If desired, the vegetables can be peeled beforehand.1 pc cucumber, 2 pcs tomato
- Chop the celery stalks into small fragments. Clean the sweet pepper from seeds and cut the walls into squares about 2–3 cm side.1 pc pepper, 2 pcs celery
- Mix the larger part of the watermelon pulp and the chopped vegetables in a deep dish, adding a few slices of hot pepper to taste.1 pinch pepper
- Puree the vegetable mixture thoroughly with a blender. If you want to achieve an even smoother texture, you can additionally strain the soup through a sieve.
- Add salt to taste and lemon juice to the finished mass. Mix everything and cool in the refrigerator for about an hour.1 tbsp lemon juice, 1 pinch salt
- Pour the chilled gazpacho into plates, garnish with watermelon cubes and basil greens. Bon appétit!1 bunch basil
Nutrition
Calories: 48kcalCarbohydrates: 12gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 196mgPotassium: 189mgFiber: 1gSugar: 9gVitamin A: 899IUVitamin C: 13mgCalcium: 17mgIron: 0.5mg