Watermelon Gazpacho
Refreshing and light watermelon gazpacho is a perfect vegan and raw summer soup. This easy recipe only takes 15 minutes to make!
Servings 6 servings
Calories 179kcal
Ingredients
- 6 slices ciabatta bread
- 400 grams or 0.9 lbs tomatoes
- 1 red bell pepper seeds removed
- 1/2 big cucumber peeled
- 600 grams or 1.3 lbs watermelon seeds removed
- 2 cloves garlic
- 3 tablespoons chopped fresh basil leaves + more to garnish
- juice of 1 lime
- 2 tablespoons white wine vinegar
- 3 tablespoon tablespoons extra virgin olive oil + 1for grilled ciabatta
- salt and freshly ground black pepper to taste
Instructions
- WATERMELON GAZPACHO: Roughly chop all the solid ingredients (keeping 4 slices of ciabatta bread) and transfer them to a food processor or blender. Add lime juice, white wine vinegar and 3 tablespoons extra virgin olive oil. Blend until smooth and season with salt and freshly ground black pepper to taste. Garnish with basil leaves.
- GRILLED CIABATTA: Heat a grill or a griddle pan to medium high heat. Drizzle 4 ciabatta slices with the remaining olive oil and season with salt and black pepper. Grill for 2 minutes each side. Serve with watermelon gazpacho. Enjoy!
Notes
Store in the fridge for up to 2 days. Serve chilled.
Nutrition
Calories: 179kcal | Carbohydrates: 25g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 345mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1815IU | Vitamin C: 43.9mg | Calcium: 21mg | Iron: 0.6mg