A light and refreshing watermelon gazpacho to help you cool down on hot summer days.
This soup is perfect to use up the leftovers of your kitchen and a little savory taste to your usual summer dishes. You can actually use other ingredients as well, the point is to use seasonal fresh veggies or add more fruits you like.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 smaller fresh watermelon
- 3 medium sized tomatoes, halved
- 1 small cucumber, peeled and seeded
- 1 small onion
- 2 cloves garlic, minced
- 2-3 tbs olive oil
- 1 ts sea salt
- 1/2 ts freshly ground black pepper
- 1/2 ts fresh chopped basil
- 1 pinch cumin powder
- 1 smaller fresh watermelon
- 3 medium sized tomatoes, halved
- 1 small cucumber, peeled and seeded
- 1 small onion
- 2 cloves garlic, minced
- 2-3 tbs olive oil
- 1 ts sea salt
- 1/2 ts freshly ground black pepper
- 1/2 ts fresh chopped basil
- 1 pinch cumin powder
Directions
Combine all the ingredients in a blender and puree until the soup reaches your desired consistency.
Taste and adjust seasoning according to your taste.
Keep the soup in the fridge for a few hours until it totally cools down.
Serve cold, top with sliced vegetables. A nice salad or fresh bread goes well with it.
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Photo: Imola Toth
