Fortunately, the stifling heat has passed, but temperatures remain at summer levels and could exceed 30 degrees again on Friday. Just the right time for refreshingly cool summer soups. A few days ago, the KURIER revealed the recipe for the classic Spanish summer vegetable soup Gazpacho.
This kitchen tool is essential for gazpacho
Now comes an even more refreshing version of this cool Spanish specialty: watermelon gazpacho. Like the original gazpacho, watermelon gazpacho contains all sorts of healthy, fresh and uncooked ingredients, unlike other soups that use cooked ingredients.
Before you begin: You will need one of the following cooking tools to transform the ingredients into a smooth and velvety soup: either a stand mixer, an immersion mixer or a food processor with the proper function. Unfortunately, a hand mixer is not enough.
Shopping List: Here’s what you need for a watermelon gazpacho (6 servings)
1/4 smaller watermelon, cooled
500 grams of tomatoes
500 grams of yellow and red peppers
1 medium-sized cucumber
lemon juice
1 strain
fresh basil
fresh mint
2 tablespoons olive oil
2 tablespoons white basal vinegar
To taste: salt, pepper, pepper (spicy), some oregano
To garnish: toast baguette, cut
Preparation: This is how a delicious watermelon gazpacho is made from the vegetables and fruits
This is the easiest part. It is best to pre-cool the vegetables – then the gazpacho is ready to eat immediately after preparation. Clean and chop the ingredients so that they fit well in the blender – mix the vegetables with the other ingredients for at least 2-3 minutes, resulting in a smooth, creamy soup. Now taste the cool soup to your liking. If the vegetables have not been pre-cooled, the soup should be kept in the refrigerator for at least two hours.
Bon appetit, or as they say in Spain: Que aproveche! (Pronounced something like this: Ke aproveche)