Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cut the
Watermelons (455 g)
into cubes.
Step 2
Roughly chop up the
Celery (2 stalks)
.
Step 3
Roughly chop up the
Red Bell Peppers (2)
.
Step 4
Roughly chop up the
Tomatoes (3)
.
Step 5
Roughly chop up the
English Cucumber (1/2)
.
Step 6
Peel and chop the
Fresh Ginger (1 piece)
.
Step 7
Set aside 3-4 cubes of watermelon, a couple pieces of celery, and a few basil leaves to use as a garnish for the soup.
Step 8
Put the Watermelon, Celery, Tomato, English Cucumber, Bell Pepper, Ginger,
Red Chili Pepper (1/2)
,
Fresh Basil Leaves (1 handful)
, Juice of
Limes (2)
,
Salt (3 g)
, and
Ground Black Pepper (as needed)
into a blender.
Step 9
Add the
Apple Cider Vinegar (15 mL)
into the blender as well. Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving
Step 10
Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes. Serve and enjoy!
