John Myers
Watermelon and Tomato Gazpacho
The perfect watermelon and tomato gazpacho recipe with a picture and simple step-by-step instructions.
- 350 g Watermelon in pieces
- 350 g Tomatoes, cut in half
- 1 Pc. Red pepper
- 1 Pc. Cucumber
- 1 Pc. Avocado
- 3 tbsp Apple Cider Vinegar
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 1 Pc. Garlic clove, roughly chopped
- 1 Msp Cayenne pepper
- Salt pepper
- Halve the cucumber, remove the seeds and finely puree with the deseeded paprika and avocado and the remaining ingredients. Let it steep in the refrigerator for at least 1 hour, but 3 – 5 hours are better. You can use up to three cloves of garlic, depending on your taste.
Tips:
- As a topping, you can finely dice some of the cucumber and paprika and add it on top. Tastes delicious if you marinate it with a little olive oil and chopped herbs while the soup is steeping in the refrigerator. Also a great topping are crispy fried, finely diced smoked tofu or spicy roasted chickpeas. Freshly chopped herbs are of course also a good option. Homemade croutons are of course also a fine option.
- The avocado can also be left out and z. B. use a celery stalk. You can experiment with the spices and always give the gazpacho a different touch. Served in small glasses, the soup is great for buffets. The soup is also popular as a starter (e.g. with a small grilled prawn skewer).
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