Spanish gazpacho can be found in any restaurant in the summer heat, when green-sided watermelons ripen. The soup is very varied in taste: sweet and salty flavors are closely intertwined with the piquant aroma of red onions and the freshness of cucumbers and watermelon itself. The gazpacho is served sprinkled with olive oil, but you can garnish it with sour cream of any fat content and sliced baguette.
Purpose: For lunch / For afternoon tea
Main Ingredient: Berries / Watermelon
Dish: Soups / Gazpacho
Cuisine geography: Spanish / European
Diet: Lean meals / Vegetarian food
- Watermelon - 200 Grams
- Tomato Juice - 150 Milliliters
- Cucumber - 0.5 Pieces
- Red onion - 0.5 Pieces
- Green onions - 1-2 Pieces (stem)
- Salt - 4 Pinches
- Vegetable oil - 0.5 Teaspoons
- Ground black pepper - 2 Pinches
How to make "Watermelon Gazpacho"
Prepare the indicated ingredients.
Cut off the green part from the chilled watermelon wedge, remove the bones from the pulp: white and dark, cut the pulp itself into cubes and put in the bowl of a blender or chopper.
Pour in tomato juice or replace it with the pulp of peeled tomatoes. You can buy peeled tomatoes in your own juice at the store, or use homemade tomatoes.
Grind the contents of the container, turning into a fragrant thick mass. Transfer it to a deep bowl.
Rinse and peel the red onion, rinse the cucumber, cut the tails. Cut the vegetable halves into small cubes. Wash the green onion feathers and chop that too. Add all the slices to the tomato-watermelon mass. If desired, you can also use sweet bell peppers of different colors.
Sprinkle the gazpacho with quality vegetable oil, season with salt and pepper, garnish with fresh herbs and serve immediately chilled.