Spanish gazpacho soup is a dish with which you can experiment as much as you want, combining different types of vegetables and even adding fruit to them. Make yourself delightful a refreshing soup made from a mixture of watermelon pulp and sweet ripe tomatoes. Watermelon adds gazpacho a sweet fruity note that perfectly balanced with hot jalapenos, garlic, juice lime and cilantro. You can beat the soup until smooth texture or so that it was with small pieces, depending on your preference. Before each serving of gazpacho watermelon is sprinkled with chopped diced vegetables and crumbled goat cheese.
Recipe author – Haley Duff – American celebrity and actress, regular guest and host of cooking shows
Time: one hour. 10 min. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. diced pulped watermelon + additionally for submission
- 4 large tomatoes of non-hybrid varieties chopped + additionally for filing
- 2 cloves, minced garlic
- 1 white onion, finely chopped (about 1 tbsp.)
- 1 chopped green onion
- 2 cucumbers chopped + extra for serving
- 2 lime juice
- 2 tbsp. fresh cilantro chopped
- 1 jalapeno seed seed
- Crumbled goat cheese, for serving
Recipes with similar ingredients: Watermelon, cucumbers, tomatoes, lime juice, jalapenos, goat cheese, cilantro
Recipe preparation:
- Put watermelon, tomatoes, garlic, onions, green onions, cucumbers, juice lime, cilantro, jalapeno and 2 tsp. salt and black pepper in blender. Beat several times in pulse mode, but not re-beat (better if the gazpacho is with small pieces).
- Put the gazpacho in the refrigerator for about 1 hour. Serve sprinkled with slices of watermelon, tomatoes and cucumbers, as well as goat cheese. Pepper to taste.
