Go Back
–+ servings

Watermelon Gazpacho

Watermelon gazpacho is the absolute summer must-have. With the vibrant sweet watermelon and the fires kick from the nagabon chilli topping. Enjoy the summer freshness with the easy vegan option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Soups and salad
Cuisine Continental, diabetic friendly, Fusion, gluten free, International, One pot, Summer, Vegan, Vegetarian
Servings 4 people

Equipment

  • 1 blender
  • 1 Cutting board
  • 1 Knife

Ingredients
  

to blend

  • 2 cup watermelon cubed
  • 1 medium Tomato cubed (use roma)
  • 1 celery stalk
  • 1/2 small red onion
  • 1 small english Cucumber cubed
  • 1 thick slice Whole meal bread crusty breads are preffered.
  • 1 clove garlic
  • 1 tbsp red wine vinegar
  • 1 tsp olive oil
  • 1/4 tsp cumin seeds

for the relish in the centre.

  • 4 tbsp avocado finely minced
  • 4 tbsp cucumber finely minced
  • 1/2 tsp red chilli finely minced ( I have used nagabon, adjust as you need)
  • salt to taste
  • 1 tsp lime juice

To serve

  • salt to taste
  • crushed black pepper ( optional)
  • 2-3 mint leaves

Instructions
 

  • Chop and add all the ingredients into the blender.
  • BLend to a smooth blend.
  • Chill the blend while you prepare the relish.
  • Finely chop the relish ingredients and toss with the lime juice.
  • Place a small portion of the relish in the centre of the bowl and ladle the cold soup in.
  • Add the torn mint leaves, salt and pepper.
  • Enjoy the sourp with more bread and a salad on the side.
    Watermelon gazpacho
Keyword easy soup recipes, summer recipes
Tried this recipe?Let us know how it was!