Gazpacho with watermelon, cilantro and mint

4 servings

20 minutes

Watermelon, cilantro, and mint gazpacho is a refreshing summer soup born in sunny Spain, known for its lightness and rich flavor. In this variation, juicy watermelon adds a sweet freshness to the dish, while cilantro and mint provide a spicy zest. Olive oil gives it a silky texture, and lemon juice adds brightness. Serving the chilled soup enhances its refreshing effect, making it an ideal choice for hot days. Gazpacho can be enjoyed as a light appetizer before the main course or as a standalone dish that offers gastronomic delight.

Energy value per serving

• Calories: 165.9
• Proteins: 2.2g
• Fats: 10.3g
• Carbohydrates: 17.1g

Ingredients

• Coriander leaves: 0.3 glass
• Watermelon pulp: 900 g
• Freshly squeezed lemon juice: 3 tbsp
• Mint leaves: 2 tbsp
• Olive oil: 2 tbsp
• Cucumbers: 1 pc
• Chili pepper: 1 pc
• Tomatoes: 1 pc
• Shallots: 1 head
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Blend watermelon, cilantro, lime juice, mint, olive oil, cucumber, hot pepper, tomato, and onion until smooth.

   Required ingredients:

   • Watermelon pulp: 900 g
   • Coriander leaves: 0.3 glass
   • Freshly squeezed lemon juice: 3 tablespoons
   • Mint leaves: 2 tablespoons
   • Olive oil: 2 tablespoons
   • Cucumbers: 1 piece
   • Chili pepper: 1 piece
   • Tomatoes: 1 piece
   • Shallots: 1 head
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Pour into a bowl and chill for at least 4 hours before serving.

3. Before serving, pour into plates and garnish with cilantro and mint.

   Required ingredients:

   • Coriander leaves: 0.3 glass
   • Mint leaves: 2 tablespoons