in Soup Recipes

Watermelon and pomegranate gazpacho

updated

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Ingredients for 8 servings:

  • 1 kg watermelon(s)
  • 1 liter tomato juice
  • 3 tomatoes
  • 2 pomegranates
  • 1 vegetable onion(s)
  • 1 red bell pepper
  • Sea salt
  • Pepper, white
  • some pomegranate syrup

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 2 hours 50 minutes

Vegan

Finely chop the onion. Remove the stems from the tomatoes and peppers, and if you don’t like the skin, remove the seeds, and chop them finely. Deseed the watermelon and also chop them finely. Halve the pomegranate and hit it with a tablespoon or something similar to easily remove the seeds. Place everything in a tall container and puree with a hand blender, gradually adding the tomato juice and seasoning to taste with sea salt, white pepper, and pomegranate syrup. Chill in the refrigerator for 2-3 hours. Ideal for warm days. Tip: If you like it a bit spicier, you can also puree fresh chili.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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