Refreshing Watermelon Cucumber Gazpacho
"A light and vibrant cold soup, perfect for a balanced and cooling meal. This recipe combines the savory depth of traditional gazpacho with the sweet freshness of watermelon and the crisp coolness of cucumber."
Ingredienti
- Olive Oil1 tablespoon
- Salt1 pinch
- Black Pepper1 pinch
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Tutti i Passaggi
- 1
Dice 100g of cucumber and remove seeds from the watermelon. Cut watermelon into chunks.
- 2
Combine the ready-made gazpacho, watermelon chunks, and 100g of diced cucumber in a blender.
- 3
Blend until smooth. If desired, you can strain the mixture through a fine-mesh sieve for an even smoother texture, but it's optional.
- 4
Stir in the olive oil, salt, and black pepper. Taste and adjust seasoning as needed.
- 5
Chill the gazpacho in the refrigerator for at least 30 minutes, or until very cold.
- 6
Serve the chilled gazpacho in bowls. Garnish each serving with a few thinly sliced remaining cucumber (50g) and fresh mint leaves.
- 7
Enjoy immediately.