Tomato and watermelon gazpacho

soup · ⏱ 30 min · 6 portions · 45.0 g carbs / portion · vegetarian · allergens: gluten

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
http://flowcooking.food/en-us/recipe/713/tomato-and-watermelon-gazpacho/