Watermelon Gazpacho

Watermelon gazpacho, a vegan recipe with a twist, perfect for chilly as a starter or snack in the summer. We will prepare the gazpacho with something in advance to allow time for refrigerated before serving.

Difficulty: Easy
Preparation: 20 min.
Serves: 4

• 600 g. ripe tomatoes
• 500 g. Watermelon (skinless)
• 40 g. onion
• 40 g. green pepper
• 1 clove garlic
• 1 tablespoon olive oil (best extra virgin)
• 2 tablespoons vinegar
• 1 pinch of salt

Preparation

Cut a piece of pepper 35 grams and wash well. Peel and cut a piece of onion about 35 grams. Chop the vegetables, not too much fine, because then spend the mixer.

Also add a peeled and sliced garlic.

Wash tomatoes and add in small pieces. If the tomato skin is very dry, you can peel them previously to improve the texture of gazpacho.


Now we beat all the vegetables until homogeneous and fine.

Our gazpacho add the chopped watermelon, which we have previously removed the seeds. Add the oil, vinegar and a pinch of salt (about 23 of a teaspoon).

We beat well to make a smooth, regular texture. We try the watermelon gazpacho to correct the salt and vinegar.

Let cool our watermelon gazpacho in the refrigerator and ready to serve. Bon Appetit!

Comments Recipe

We retain the watermelon gazpacho in the fridge and we mix well before serving because the ingredients tend to rest on the bottom of the container, leaving the liquid above.