Watermelon Gazpacho
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 900 g watermelon (s)
- 2 tomato (s)
- 1 small bell pepper (s), red
- 1 small onion (s)
- 100 ml tomato juice
- 2 tablespoon olive oil
- 1 teaspoon pomegranate syrup
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- First cut the decoration from the watermelon in a suitable place. Small, narrow triangles are required.
- Peel and core the melon and cut into large cubes. Core the peppers and tomatoes and cut into large cubes. Finely dice the onion. Put everything in a tall container and puree with olive oil and tomato juice.
- Season well with pomegranate syrup, salt and pepper. Pass the mixture through a sieve that is not too fine-meshed. Chill the gazpacho for 2 - 3 hours.
- Pour into glasses to serve and garnish with the watermelon wedges.
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