Gazpacho with Watermelon and Basil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 0.25 ¼ melon (s) (watermelon), peeled and pitted (about 1 kg pulp)
- 4 tomato (s), peeled and pitted
- 0.5 ½ cucumber (s), peeled and pitted
- 2 sprigs basil
- 1 clove garlic
- 1 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 1 teaspoon chili powder, piment d`Espelette, alternatively pinch cayenne pepper
- salt
Print Recipe
Pin Recipe Instructions
- Cut the watermelon, tomatoes and cucumber into large pieces. Peel the garlic. Wash the basil, leave some leaves for decoration. Puree all ingredients and strain through a sieve, then season with salt and Piment d`Espelette. Chill for a few hours.
- Serve in glasses or soup bowls and decorate with 1 basil leaf.
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