Fortunately, the sweltering heat has passed, but the temperatures are still at summer levels and could be above 30 degrees again on Friday. It’s the perfect time for a cool, refreshing summer soup. A few days ago KURIER published a recipe for the classic Spanish summer vegetable soup Gazpacho.
Kitchenware essential to gazpacho
Now comes a more refreshing version of this wonderful Spanish speciality: watermelon gazpacho. Like the original gazpacho, watermelon gazpacho is healthy, fresh and contains all the uncooked ingredients, unlike other soups that use cooked ingredients.
Before you begin: To turn the ingredients into a soft, velvety soup, you’ll need one of those kitchen utensils: a stand mixer, immersion blender, or a food processor with the proper functionality. Unfortunately, a hand mixer is not enough.
Shopping list: This is all you need for 6 watermelon gazpacho
1/4 small watermelon, chilled
500 g tomatoes
500 g yellow and red peppers
1 medium cucumber
2 tablespoons olive oil
2 tbsp white basemic vinegar
To taste: salt, pepper, paprika (spicy), a little oregano
For garnish: toasted baguette bread, diced
Preparation: How to make delicious watermelon gazpacho with vegetables and fruits.
The easiest part is that if you pre-chill the vegetables, you can eat them right after the gazpacho is ready. Wash the ingredients thoroughly and chop them finely so that they fit well in the blender. Grind the vegetables with the other ingredients for at least 2-3 minutes to create a smooth, creamy soup. Now taste the cool soup according to your taste. If the vegetables have not been pre-chilled, the soup should be kept in the refrigerator for at least 2 hours.
Enjoy, or as the Spanish say: Que aproveche! (pronounced as Ke aproveche)