Watermelon Gazpacho
Lisa Ahier's recipe for the ultimate summertime chilled soup: watermelon gazpacho with tomatoes, cucumber and a kick of jalapeno.
Ingredients
- 3 cups peeled, seeded and diced watermelon
- 1 cup seeded and diced tomatoes
- 1 cup seeded and diced cucumber
- 1 clove garlic minced
- 1 jalapeño seeded and finely diced
- ½ cup fresh mint leaves
- ½ cup fresh basil leaves plus 6 to 8 chopped leaves, for garnish
- 2 tsp salt plus extra to taste
- ¼ cup freshly squeezed lemon juice
- ¼ cup orange juice
- ½ cup extra virgin olive oil
Instructions
- In a large bowl and using an immersion blender, or in the bowl of a traditional blender or food processor, place the watermelon, tomato, cucumber, garlic, jalapeños, mint and ½ cup basil. Sprinkle with the salt.
- Blitz until smooth (you may have to do this in batches if you are using a food processor or if your traditional blender is small). Once the mixture is smooth, add the juices and blend on medium speed. Drizzle in the olive oil and blend to combine (you could do this with a whisk). Add the salt to taste.
- Chill the soup in the fridge for at least 4 hours, or for up to 24 hours. Garnish with the remaining basil.
Notes
This soup does not keep for days: it will likely fall apart and separate after 36 to 48 hours. I like to make it in the evening and let it sit overnight to enjoy on a picnic lunch. If you make it first thing in the morning, then dinner is a snap.