Now that we are into the summer months, we thought it is time to share a summer soup with you. Andalusian Watermelon Gazpacho. Now, traditionally, Gazpacho is a soup made of raw vegetables and served cold. It is usually made with a tomato base, and originates in the southern Spanish region of Andalusia.
Today, however we are sharing an alternative : the Andalusian Watermelon Gazpacho recipe, which is equally refreshing. Because of the watermelon in it, it’s just a a lot lighter. The twist with this recipe is the main ingredient. As the title suggests here, it is watermelon that is still blended with the other raw vegetables. It is perfect served as a light lunch or for a picnic on a hot summer’s day. To taste this soup at its best, remember to chill before serving!
Andalusian Watermelon Gazpacho
- 1 kg watermelon peeled and chopped
- 1 onion chopped
- 1 green pepper deseeded and chopped
- 1 red pepper deseeded and chopped
- 3 cloves of garlic crushed
- 200 g bread – slightly stale
- 1 cucumber roughly chopped
- 2 tbsp olive oil
- 2 tbsp sherry vinegar
- Salt and pepper to taste
- Keep a few chunks of watermelon back to garnish.
- Place all the remaining ingredients apart from the oil, vinegar and seasoning into a blender. Blend until smooth.
- Stir in the olive oil, vinegar and season to taste.
- Serve cold in a cup, topped with the remaining finely chopped watermelon.
To transport the soup into the office, simply chill the soup first, then decant the Andalusian Watermelon Gazpacho into a thermal flask, and off you go! For more recipes, do check out our Recipes section. We’ve lots more soup ideas to share with you too!
So what would you recommend serving with this? We love hearing all your comments.
Thanks for reading!
The Lunchbox Lady x