Minty Watermelon Gazpacho

1. 1

   Prepare vegetables. Peel and dice watermelon and onion. Dice tomato, bell pepper, and cucumber.

2. 2

   Add all diced watermelon and half of the prepared vegetables to a blender and blend until smooth. We like to use a hand blender for the standard 4-serving batch.

3. 3

   Add all seasoning (mint leaves, basil leaves, lime juice, ground ginger, red wine vinegar, salt, and pepper) and blend again.

4. 4

   Chill the soup overnight in the fridge to get a rich, matured taste. Although we did try it only after 2 hours of chilling and the soup was already lovely and refreshing.

5. 5

   Serve them with the other half of the diced vegetables. You can garnish it with savory french toast, grilled cheese toast or just with a slice of bread sprinkled with olive oil and garlic paste.

* Per serving · 4 servings · Values may vary.

No additional tips available.