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🍽️ Refreshing Watermelon Gazpacho

160 kcal · 30 min · 4 servings

Ingredients

• 2 slices whole wheat toast
• 200 g watermelon flesh
• 1 onion
• 1 garlic clove
• 1 cucumber
• 1 red bell pepper
• 3 plum tomatoes
• 2 tbsp lime juice
• 2 tbsp olive oil
• salt
• cayenne pepper
• 1 tsp paprika powder
• 1 tsp butter
• 0.5 bunch chives (10 g, with flowers)

Instructions

1. 1. Take a slice of toast bread and remove the hard crust.
2. 2. Soak the crustless bread in some water.
3. 3. Cut the watermelon flesh into small cubes.
4. 4. Peel the onion and the garlic.
5. 5. Dice the onion and garlic very finely.
6. 6. Peel the cucumber.
7. 7. Halve the cucumber lengthwise.
8. 8. Remove the seeds from the cucumber half.
9. 9. Cut the deseeded cucumber into cubes.
10. 10. Halve the bell pepper.
11. 11. Remove the seeds from the bell pepper.
12. 12. Wash the deseeded bell pepper.
13. 13. Cut the bell pepper into cubes.
14. 14. Wash the tomatoes thoroughly.
15. 15. Make a small cross cut on the bottom of each tomato with a kitchen knife.
16. 16. Pour boiling water over the tomatoes briefly.
17. 17. Remove the tomatoes from the hot water immediately and let them cool.
18. 18. Peel the skin off the tomatoes.
19. 19. Cut the peeled tomatoes into quarters.
20. 20. Cut the tomato quarters into smaller pieces.
21. 21. Put the cut vegetables and watermelon into the stand mixer.
22. 22. Puree the ingredients in the mixer.
23. 23. Squeeze the soaked toast bread well.
24. 24. Add the squeezed bread, onion, and garlic to the vegetable puree.
25. 25. Mix everything together briefly again.
26. 26. Add 250 milliliters of cold water.
27. 27. Season the soup with lime juice.
28. 28. Add olive oil.
29. 29. Salt the soup to taste.
30. 30. Sprinkle some cayenne pepper in.
31. 31. Add paprika powder.
32. 32. Cover the soup.
33. 33. Place the soup in the refrigerator for at least 30 minutes.
34. 34. Cut the remaining toast bread into small cubes.
35. 35. Heat a pan with butter.
36. 36. Fry the bread cubes in the pan until golden brown.
37. 37. Wash the chives.
38. 38. Shake the chives dry.
39. 39. Cut the chives into fine rings.
40. 40. Pluck the chive flowers.
41. 41. Fill the chilled soup into glasses.
42. 42. Garnish the soup with the toasted bread cubes.
43. 43. Sprinkle the chives and flowers on top.
44. 44. Optionally serve the soup in a decoratively hollowed-out melon half with ice cubes.

Nutrition per serving

• kcal: 160
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 19 g