Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 75 g toast bread (2 slices)
- 5 tablespoon olive oil
- 3 tablespoon white wine vinegar
- 500 g tomato (s)
- 100 g cucumber (s)
- 500 g watermelon (s)
- 5 basil leaves
- Sea salt and pepper, freshly ground
- 1 clove garlic
- 100 g onion (s)
- 0.5 ½ lime (s), juice from it
- some lime zest
- 1 small chilli pepper (s), if necessary
Print Recipe
Pin Recipe Instructions
- Dice the toast and mix with olive oil and vinegar. Wash and halve the tomatoes. Peel the cucumber. Cut the tomato and watermelon pulp into cubes. Set aside 4 small triangles for decoration. Wash the basil and pat dry.
- Chop the bread cubes, tomatoes, cucumber, melon, basil, lime zest and juice, onion and garlic. Then puree everything and cover and chill for about 60 minutes.
- Chop the chilli pepper, remove the seeds and, if necessary, season the gazpacho spicy.
- Season the gazpacho with sea salt and pepper, garnish with a melon triangle and fresh basil and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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