Watermelon gazpacho
Description
A hearty and aromatic soup. You can find Spanish gazpacho in any restaurant during the summer heat, when watermelons with greenish rinds are ripe. The soup has a very diverse flavor: sweet and salty notes closely intertwine with the piquant aroma of red onion and the freshness of cucumbers and the watermelon itself. Gazpacho is served drizzled with olive oil, but it can also be accompanied by sour cream of any fat content and slices of baguette. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Cut off the green part from the chilled watermelon slice, remove both white and dark seeds from the flesh, then cut the flesh into cubes and place them in the blender or food processor bowl.
- 3
Step 3
Pour tomato juice into the same container, or substitute it with tomato pulp without skin. You can buy skinless tomatoes in their own juice from the store or use a homemade preparation.
- 4
Step 4
Grind the contents of the container into a fragrant thick mass. Pour it into a deep plate.
- 5
Step 5
Rinse and peel the red onion, rinse the cucumber and cut off the ends. Dice both vegetables into small cubes. Rinse the green onion scallions and finely chop them as well. Add all the chopped ingredients to the watermelon-tomato mixture. Optionally, you can also use sweet bell peppers of different colors.
- 6
Step 6
Drizzle the gazpacho with high-quality olive oil, season with salt and pepper, garnish with fresh herbs, and serve immediately chilled.