Sensational Summer Watermelon Gazpacho: A Refreshing Twist on a

Refreshing Watermelon Gazpacho

Today, I’m excited to share this vibrant summer recipe that never fails to impress with its unique flavors and refreshing qualities. Watermelon gazpacho is the perfect dish to cool off on a hot summer day or to serve as a light starter at a barbecue or picnic.

Ingredients:

• 1 kg seedless watermelon, cubed
• 200g cucumber, peeled and diced
• 150g red bell pepper, diced
• 100g red onion, diced
• 150g tomato, diced
• 1 jalapeno pepper, seeds removed and diced
• 1 lime, juiced
• 50g fresh cilantro, chopped
• Salt and pepper, to taste

Kitchen Tools:

• knife
• cutting board
• blender
• large mixing bowl

Start by combining the watermelon, cucumber, red bell pepper, red onion, tomato, jalapeno pepper, lime juice, and half of the chopped cilantro in a blender. Blend until smooth. Season with salt and pepper to taste.

Transfer the mixture to a large mixing bowl and refrigerate for at least an hour to allow the flavors to meld together. Before serving, adjust the seasoning if needed.

To serve, ladle the gazpacho into bowls and garnish with the remaining chopped cilantro. You can also add a few extra cubes of watermelon or a drizzle of olive oil for an extra touch of freshness.

The total weight of the cooked dish is approximately 1.7 kg. This recipe makes around 6 servings, with each serving weighing around 283g. Each serving is estimated to contain around 120 calories.

One clever tip for this recipe is to chill your serving bowls in the freezer before ladling in the gazpacho. This will help keep the soup cold and refreshing, especially on a scorching summer day.

I hope you give this unique watermelon gazpacho a try and feel free to customize it with your favorite summer ingredients. Enjoy!