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Tomato and watermelon gazpacho

Sip into silky Tomato and Watermelon gazpacho, sweet and tangy.
Chilled and bright, it looks like summer in a bowl.
Top with crisp golden croutons and enjoy the bold finish.

soup ⏱ 30 min 350 kcal / portion 45.0 g carbs / portion (estimated) vegetarian gluten 🔗 Original source

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Tomato and watermelon gazpacho
v3 · rb0e705f985 20260727Z1751 2 tbsp red wine vinegar 200 ml olive oil 15 g basil salt to taste black pepper to taste 🔥 preheat oven to 180°C 🌀 mix croutons bread with olive oil, vinegar and salt to coat 🍳 ⏱ 2 min toast croutons on high heat, turning until charred and starting to crisp 🔥 ⏱ 12 min bake croutons in oven until golden brown and crispy ⏳ cool croutons until needed 🌀 blend soup base with tomatoes, garlic, celery, onion, watermelon, bread, passata, basil, salt, and black pepper until smooth 🌀 add vinegar and olive oil to blender while running and blend until incorporated ⏳ refrigerate gazpacho until needed (chill) pour gazpacho into bowls 🍽 top with croutons 🔪 tear remaining basil and sprinkle over each portion 🍽 drizzle with olive oil and finish with a little salt and serve at once Tomato Watermelon Gazpacho 🥗 150 g crouton bread 3 tbsp olive oil (for croutons) 1½ tbsp red wine vinegar (for croutons) 2 kg tomato 5 pieces garlic 6 pieces celery 1 piece onion 400 g watermelon 100 g bread 150 ml tomato passata crouton bread, olive oil (for croutons), red wine vinegar (for croutons) 10 g 0.5 · 100 ml 5 g basil 0.5 · 100 ml olive oil salt black pepper
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Preparation steps

  1. preheat oven to 180°C
  2. mix croutons bread with olive oil, vinegar and salt to coat
  3. toast croutons on high heat for 2 min, turning until charred and starting to crisp
  4. bake croutons in oven for about 12 min until golden brown and crispy
  5. cool croutons until needed
  6. blend soup base with tomatoes, garlic, celery, onion, watermelon, bread, passata, basil, salt, and black pepper until smooth
  7. add vinegar and olive oil to blender while running and blend until incorporated
  8. refrigerate gazpacho until needed (chill)
  9. pour gazpacho into bowls
  10. top with croutons
  11. tear remaining basil and sprinkle over each portion
  12. drizzle with olive oil and finish with a little salt and serve at once

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