Watermelon and Tomato Gazpacho
By chef Leonhard Wenzel
A refreshing chilled soup made from watermelon, tomatoes, and cucumbers with a gently sweet note, ideal for hot summer days. Great as a light lunch or an original appetizer.
- 17 min
- total
- Easy
- level
17 min prep
What you will need
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Watermelon 100 g -
Cherry Tomatoes 100 g -
Cucumber 0.5 pcs
-
Apple Cider Vinegar 0.5 tbsp -
Basil 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will start making them in a moment 🍉🥒✨
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Cut the watermelon. Cut the watermelon into cubes
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Cut the vegetables. Cut the cucumber into larger and smaller pieces, and do the same with the tomatoes
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Combine and let rest. Mix all the ingredients (use only half of the cucumber) and let it rest for a while, ideally about 1 hour (you can skip this step if you do not have time)
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Marinate the cucumbers. Marinate the remaining chopped cucumber with salt, olive oil, and vinegar
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Blend the gazpacho. Blend the gazpacho until smooth with a stick blender
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Strain and season to taste. Strain the gazpacho through a sieve and season to taste
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Serve. Serve 🍽️✨
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