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.
1
Blend watermelon, cilantro, lime juice, mint, olive oil, cucumber, hot pepper, tomato, and onion until smooth.
- Watermelon flesh: 900 g
- Cilantro (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
- Shallot: 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.
- Cilantro (coriander leaves): 0.3 glass
- Mint leaves: 2 tablespoons
