The first cultivated watermelons are known from the time around 2000 BC from Ancient Egypt and Western Asia. Gazpacho, on the other hand, comes from Andalusia. Today we combine these two things with a watermelon gazpacho for 2.
Ingredients
- approx. 50 g white bread
- 500 g tomatoes very ripe, rather large
- 150 g cucumbers
- 150 g green or red peppers
- 150 g watermelon without rind
- 1 Garlic Clove
- 2 tsp salt
- 50 ml olive oil
- black pepper
- 3 tbsp vinegar white wine, red wine or sherry vinegar
- 1 spring onion
Servings: people
Units:
Instructions
- Cut the bread into small pieces in a large bowl.
- Wash the vegetables. Cut the tomatoes into large pieces and add to the bread. So that it becomes soft.
- Chop the rest of the vegetables except the spring onion and puree them with a mixer. Then add the tomatoes and bread and puree again until smooth.
- Season to taste with oil, vinegar, salt and pepper and puree again briefly.
- Chill for about 1h and garnish with chopped spring onion.
- Tip: It is best to store the gazpacho in a glass bottle in the fridge. This way it will keep for a few days without any problems.
What do you think?