Cooking Instructions
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Step 1
Cut the Watermelon (3 cup) into cubes.
Step 2
Roughly chop up the Celery (2 stalk).
Step 3
Roughly chop up the Red Bell Pepper (2).
Step 4
Roughly chop up the Tomato (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 Leaf (1 handful), Juice of Lime (2), Salt (1/2 teaspoon), and Ground Black Pepper (1/8 tablespoon) into a blender.
Step 9
Add the Apple Cider Vinegar (1 tablespoon) 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!
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