Watermelon gazpacho is an ideal first course for the warm months thanks to the refreshing touch provided by this sweet and hydrating fruit that reaches stores with increasing temperatures.
In addition, it must be remembered that it is highly nutritious. Its ingredients provide numerous vitamins and minerals, as well as fiber and antioxidants. The following recipe shows you how to prepare this delicious cold soup, which tends to be quite popular with the little ones, in less than 10 minutes.
Ingredients
600 grams of ripe tomatoes
500 grams of watermelon (seedless and diced)
1/2 small cucumber (peeled and coarsely chopped)
1 large garlic clove
1 tablespoon of white wine vinegar
1 tablespoon freshly squeezed lemon juice
40 grams of green pepper
35 grams of onion
1 / 2 teaspoon salt
1 / 4 teaspoon black pepper
1 tablespoon olive oil
Freshly plucked basil for garnish
Preparation
Combine the tomato, watermelon cubes, cucumber pieces, garlic, vinegar, lemon juice, green pepper, onion, salt, olive oil, and black pepper in a blender.
When the mixture is smooth, season to taste with additional salt and pepper. Your watermelon gazpacho is ready, but there is still one last thing left.
Cover the jar and let the gazpacho cool in the fridge for at least 1 hour.
When serving, pour into bowls or large glasses and top with a little fresh basil. If you want to add color and fun to make it more attractive to children, you can sprinkle chopped pistachios on top.