Watermelon gazpacho with basil

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Recipe from Svetlana

8901 views

Cooking time: 30 min

Servings 4

If you are tired of cooking, use this non-cook recipe. This is the best dish for hot summer days. Just take watermelon, fresh vegetables and herbs. Puree the ingredients and serve with a basil leaf.

Watermelon pulp

8 cups
Cucumbers

2 pcs.
Sweet red pepper

to taste
Basil leaves

6 tsp.
Scallions

2 heads
Chopped parsley

4 tsp.
Red wine vinegar

6 tsp.
Olive oil

to taste
Salt

to taste

Calories

216 kcal
Protein

4.1 g
Fat

9.7 g
Carbohydrates

31.3 g

Cut watermelon pulp into cubes.
Rinse cucumber, peel and cut into cubes.
Rinse sweet pepper, remove seeds and cut into cubes.
Rinse herbs and scallions, finely cut.
Combine all ingredients and add to a blender jar. Puree until smooth. Season to your taste, add vinegar and olive. Transfer the chilled soup to large bowls. Refrigerate for 15 minutes. Garnish with a basil leaf before serving.