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Watermelon Gazpacho

This refreshing soup is so easy to make, but packs a punch in flavour! It's a fun little twist on the traditional gazpacho, and a great recipe to have in your arsenal when you need to whip up a quick appetiser for a dinner party.
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Prep Time 5 minutes
Cook Time 3 minutes
Cooling time 2 hours
Total Time 2 hours 8 minutes
Servings: 4
Course: Appetizer, Soup
Cuisine: Spanish, Vegan
Ingredients Equipment Method

Ingredients
  

  • 6 cups cubed watermelon without seeds
  • 1 small tomato
  • 1 garlic clove
  • 12 fresh basil leaves plus extras for garnishing
  • ¼ cup high-quality extra virgin olive oil
  • ⅓ cup cold water
  • ¼ tsp salt adjusted to taste
  • 1 pinch black pepper to taste
  • 2 slices bread
  • 1 small cucumber diced

Equipment

  • 1 Knife
  • 1 Chopping board
  • 1 Blender
  • 1 Measuring cups
  • 1 Oven
  • 1 Spoon

Method
 

  1. Add the watermelon, tomato, garlic, basil, olive oil, water, salt, and pepper to the blender and blitz for 30-40 seconds on high speed, until smooth.
  2. Refrigerate the soup for 2 hours.
  3. For the croutons:
    Cut the bread into cubes, toss in olive oil and salt, and toast in the oven at 160°C for 5-10 minutes, until golden.
  4. Mix the gazpacho with a spoon before serving chilled. Garnish with croutons, cucumber, and basil leaves.