Ingredients
- —300 grams tomatoes
- —300 grams watermelon
- —230 grams cucumber
- —2 slices whole wheat bread
- —juice of 2 limes
- —1 clove garlic
- —0.5 Scotch bonnet pepper
- —50 milliliters olive oil
- —1 avocado
- —100 grams cherry tomatoes
- —1 handful fresh basil
- —salt to taste
- —black pepper to taste
Instructions
A refreshing gazpacho where sweet watermelon and ripe tomatoes come together in a light, summer soup. Cooling, elegant, and perfect as a light lunch or appetizer.
Place the tomatoes, watermelon, and most of the cucumber in a blender.
Soak the bread briefly in cold water, squeeze out, and add along with lime juice and garlic.
Add part of the pepper and blend until smooth.
Slowly pour in the olive oil while the blender is running until a creamy gazpacho forms.
Season with salt and pepper and chill in the fridge for at least 1 hour.
Serve in bowls and garnish with cucumber cubes, avocado, cherry tomatoes, and basil.
Serving Tip
This refreshing gazpacho tastes delicious ice-cold on a warm day, optionally with extra basil and a drizzle of olive oil.
Storage Tip
Store covered in the refrigerator for up to 2 days and stir before serving.