Vegan January! - Learn How to Make Watermelon Gazpacho
By: Kanch Porta Panjabi
What's better than a fresh slice of watermelon on warm afternoon? Watermelon Gazpacho of Course! Chef Kanch from Masalas and Olives shares her recipe for this fresh and delicious vegan gazpacho!
Gazpacho – ‘the soup-salad of Spain’ dates back to when Spain was part of the Islamic world. Traditionally made with mortar and left over bread that is about a week old.
When I first met the hubby one of the things he loved to make up was a big pot of tomato gazpacho, for me it was hard to understand why you would want to blend so many vegetables in one soup rather then a salad. The more I drank it, the more the flavors came into harmony to my pallet and now it’s a weekly staple at the table.
The sweet fresh taste couple with its good nutritional content makes this soup-salad perfect for a summer bbq’s, kids parties, picnics and a whole lot more
Recipe Type: Soups & Creams
Prep time: 10 minutes
Cook time: 30 minutes
Makes 4 Servings
600 Grams watermelon
½ Kilo tomatoes
1 Small cucumber
¼ Red pepper
1 Clove of garlic
4 Teaspoons olive oil
4 Teaspoons red wine vinegar
1/5 Teaspoons pink salt
6 Mint leaves
Cut and deseed the watermelon into chunks
Remove skin, deseed and cut into chunks the tomatoes
Peel skin and cut into chunks the cucumber
Chop garlic, onion and pepper into small dice
Put all the fruits and vegetables into the blender and blend till a smoothie texture
Add salt, olive oil and vinegar and blend for 5 seconds till all mixed
Taste and feel free to adjust the ingredients, increase salt or vinegar etc.
Store in the fridge for 20 minutes till ready to serve and then top with chopped mint leaves
Perfect for/ at…
*A BBQ or picnic, it’s a nutritious and hearty making a perfect starter
* Serve it in a bowl or a glass
*Adds a vibrant color to any table setting
To try out more of Chef Kanch's delights, click on any of the images to visit her page! Subscribe to stay up to date with new recipes!