May 22, 2014

Watermelon Gazpacho

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Watermelons are one of my favourite summer foods, they smell and taste of pure sunshine and as soon as they come into the supermarkets over here you know that summer isn't too far around the corner. 

This recipe is a beautifully refreshing summer time starter. But I think it also makes a pretty nice breakfast juice as well. 

The watermelon gives this summer soup a delicate light taste. I miss out the onions and garlic in the soup as I didn't want them to tarnish the sweetness of the watermelon and the cucumber. 

To serve 3 you will need... I just chucked all the stuff in so really just a mish mash of measurements and quantities. If you want to make more just double the recipe and use some of the leftovers for a juice the next day.

1/2 large cucumber 
1 baby watermelon 
1 red pepper
mint leaves
tbsp olive oil
juice of one lemon.

Start by chopping and dividing your watermelon...

Then put your watermelon, cucumber, red pepper, oil, salt, lemon juice and a handful of fresh mint leaves into the blender and blitz until smooth.

Next pass everything through a sieve, make sure you really work the pulp in the bottom as this will squeeze out all last drops of goodness into your soup.

Toast up some fresh sourdough toast, spread with butter and cut a garlic in half and rub it all over your freshly buttered toast. This gives you the garlic hit you usually find in a tradition gazpacho, but as a tasty alternative! 

For breakfast spread your toast with some jam or homemade lemon curd and wash it down with this recipie a breakfast alternative.

 Delicious either way and so so easy, yet impressive to serve to friends. 

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