Gazpacho with Watermelon
by Editorial Staff
Gazpacho with watermelon is a great cold soup for a hot summer day.
Ingredients
- Watermelon (pulp) – 1 kg
- Medium tomatoes – 2 pcs.
- Small cucumbers – 3-4 pcs.
- Blue onion (medium) – 1/2 pc.
- Hot peppers – 1 pc.
- Peeled almonds – 60 g
- Wine vinegar – 2 tbsp
- Olive oil – 3 tbsp + to serve
- Greek yogurt – to taste
- Salt to taste
- Ground black pepper – to taste
Directions
- Cut the rind off the watermelon and coarsely chop the pulp of the watermelon, removing the seeds.
- Chop the tomatoes coarsely, removing the hard white center.
- Peel the cucumbers and chop coarsely.
- Peel hot peppers and chop coarsely. Cut half of the onion into several large pieces.
- Combine all vegetables with watermelon, salt and pepper.
- Stir and leave for about an hour.
- Fry the almonds in a dry frying pan.
- Add almonds to the bowl with vegetables and watermelon.
- Use a blender to puree everything.
- Add olive oil and wine vinegar and stir.
- Place the gazpacho and watermelon in the refrigerator for at least 2 hours
- Add Greek yogurt, some olive oil and black pepper to a bowl of cold tomato soup. Garnish the gazpacho with chopped vegetables and watermelon if desired.
Enjoy your meal!
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