Hey there! So, picture this - you got some leftover watermelon lying around, right? Don't let it go to waste! Freeze 'em up and let's make something ah-mazing - Watermelon Gazpacho! Trust me, this dish is a lifesaver in this crazy heat - it's like a burst of refreshment in every bite.
Now, I know not everyone's a fan of the spicy stuff, so you can totally skip the bell peppers and chilies if you wanna keep it cool. But, let me tell ya, a little kick of spiciness just takes this Gazpacho to another level! And if you're feeling adventurous, throw in some sumac, dried thyme, and oregano - it'll blow your mind!
But here's the secret sauce - you gotta serve this baby ice-cold! Pop the blended mix in the fridge overnight, and you'll wake up to a taste explosion the next day. Everything just blends together like magic! So, what are you waiting for? Let's dive into this delicious Watermelon Gazpacho recipe right away! Bowl by KRA Sanctuary.
Ingredients:
(Serve 12)
Bell Peppers Preferably Green and Yellow, 2
Red Onion Finely Sliced, 1
Frozen Yellow or Red Watermelon Seeds Removed, 1 KG
Cucumber Seeds Removed Coarsely Sliced, 1 Large
Tomatoes Coarsely Wedged, 2
Garlic Crushed, 3 Cloves
Red Chilies Deseeded Coarsely Sliced, 2
Simple Pesto Homemade, 1 TBSP
Cayenne, Pinch
Sea Salt, Pinch
Black Pepper, Pinch
Mushroom Powder, Pinch
To Serve:
Toasted Sesame Oil, For Drizzling
Verjuice, For Drizzling
Equipment:
Blender
Oven
Directions:
Please visit my "Panzanella Salad" for the Simple Pesto recipe.
Preheat oven to broil.
Deseed the bell peppers and sliced them into wedges.
Transfer onto a baking tray and broil in the oven until charred.
Remove from the oven and transfer to a bowl.
Cover and steam for about 15 mins or until cool enuff to handle.
Next, add some warm water and salt to a small bowl.
Mix until well combined.
Add in the onion and give it a stir to combine well.
Set aside until ready to use.
The bell peppers should be cooled enuff to handle at this point.
Peel off the charred skins and transfer the roasted bell peppers to a blender.
Drain the onion and discard the water.
Transfer the onion to the blender as well.
Add in the rest of the ingredients.
*Reserve some tomatoes, watermelon and cucumber for garnishing.*
Blitz until smooth.
Taste and adjust for seasonings with salt, pepper and mushroom powder.
Transfer to a large bowl and chill in the fridge overnight.
Scoop the Gazpacho onto serving bowls.
Garnish with some tomatoes, watermelon and cucumber.
Drizzle toasted sesame oil and verjuice over the top.
Enjoy while it is cold.
Beautiful colors...
Refreshing...
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