Summary

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

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Instructions

1. 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.
2. 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.
3. Chop the chilli pepper, remove the seeds and, if necessary, season the gazpacho spicy.
4. Season the gazpacho with sea salt and pepper, garnish with a melon triangle and fresh basil and serve.