Hot soups has no place in the summer. Instead, cold food works super. No heating, no cooking, no sweating, cold food is most desirable. Just a whirl in the blender and here you are with summer cool soup.
Gazpacho could be categorized either as a cold tomato soup or a cold beverage. Traditionally key ingredients of Gazpacho are Tomato and cucumber puree. To be very honest I never liked cold tomato soup that’s why never liked bloody merry, which was and may be still a favourite drink among my friends and family. So had never tried this version of Gaspacho. But Gaspacho with watermelon did impressed me. In this scorching summer I was surfing for an interesting cold beverage recipe and came across Gazpacho with water melon. Nothing to beat Watermelon as refreshing and hydrating during hot summer days.
Watermelon adds a refreshing fruity and natural sweetness to this soup. Further, the garnishes with fruit chunks and drizzled olive oil takes it over to another level. So lets whirrlll….
- Watermelon pureed 1 cup
- Watermelon balls 6 for garnishing.
- Tomato cancussa 1 cup * See recipe separately.
- Diced cucumber ½ cup
- Bell pepper preferable red- 1 tblspn
- Chopped spring onion 1 tspn
- Garlic pod 1
- Green chili small 1
- Black pepper crushed 1 tspn
- Red wine vinegar 1 tblspn
- Hand full of Basil leaves save few leaves for garnishing
- Olive oil 2 tblspn save 1 tspn for garnishing.
- Kosher salt 1 tspn
In a Blender place, diced cucumber, green chili, bell pepper, spring onion and garlic pod. Blend it till pureed.
Add tomato puree, pureed water melon, black pepper and rest of the ingredients. Blend until smooth. Check seasoning.
Chill it in for at least 1 hr. before serving.
Pour in the glasses. Drop the melon balls and drizzle olive oil.
Garnish with basil leaves.