Here's a great take on a traditional chilled gazpacho soup using watermelon instead of tomato. The perfect appetiser or light meal in summer!
6 cups cubed seeded watermelon
2 continental cucumbers, chopped
2 red capsicums, chopped
1 onion, chopped
1/2 fresh chilli, finely chopped
1/4 cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
1/2 cup (125ml) pineapple juice
20 small mint leaves
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Directions Preparation:40min › Extra time:1hour chilling › Ready in:1hour40min
Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red capsicums, onion, chilli, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey and pineapple juice into a blender and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture.
Pour into a large pitcher or bowl and refrigerate 1 hour. Serve in bowls and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.