Colorful cold gazpacho made from pulp of watermelon, sweet pepper, cucumbers and tomatoes is a godsend for hot summer days! The soup turns out to be light, hearty and refreshing, does not require boiling and is cooked in 15 minutes. The addition of lime juice, hot pepper and ginger gives the dish an appetizing taste with savory sweet and sour notes. Try it!
Summary
| Cook Time | 1 hour 20 mins |
| Total Time | 1 hour 20 mins |
| Course | Soup |
| Servings (Default: 6) |
Ingredients
Ingredients- Watermelon (pulp) – 1.1 kg
- Sweet red pepper – 500 g
- Tomatoes – 400 g
- Cucumbers – 110 g
- Ginger (root) – 2 cm
- Chili pepper – 5-10 g (to taste)
- Lime – 200 g (2 pcs.)
- Fresh basil – 8 leaves
- Salt to taste
- Ground black pepper – to taste
Print Recipe
Pin Recipe Instructions
- Prepare foods from the list. Juice the limes.
- Separate the watermelon flesh from the rind, cut into large pieces and remove the seeds. Separate about 300 g of watermelon pulp, cut into small cubes and set aside to serve.
- Remove seeds from sweet and hot peppers. Chop bell peppers, tomatoes and cucumbers into large pieces. Chop the ginger and hot peppers into small pieces.
- Place the watermelon pulp in a blender bowl and beat for 30-60 seconds until smooth.
- Add tomatoes, cucumbers, bell peppers, ginger and chili peppers. Whisk still for 1 minute until smooth.
- Squeeze the juice out of the limes and add to the resulting puree. Add salt and ground black pepper to taste. Whisk for a few more seconds.
- Pour the mixture into a saucepan or airtight storage container, cover and place in the refrigerator for 1 hour to cool.
- Pour chilled soup into bowls to serve. Grind the basil leaves. Add some of the set aside watermelon pulp to each bowl and garnish with basil herbs.
- Watermelon gazpacho with vegetables, lime and ginger is ready.
Enjoy your meal!
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