Watermelon Gaspacho
You can also use Asatsuki instead of parsley. Leave it overnight to make the flavor milder.
How to make it
1
Cut the cucumber into half a 5mm wide, and cut the celery into 5mm wide, excluding the streaks. Cut the carrots into half a 2mm wide half a month, and roughly chop the onions.
2
Divide the tomatoes into six equal parts. Cut the red pepper into 5mm wide and the pepper into 5mm wide.
3
Place [1], [2] and A in a bowl and leave in the fridge overnight.
4
Add watermelon cut into appropriate sizes to [3] and stir in a mixer.
5
Strain [4].
6
Cut all cucumbers, yellow paprika, red paprika, onion, and carrots (not included in each) into 2-3 mm squares.
7
Place [5] in a bowl and flick [6].
8
Sprinkle olive oil on [7] and it's done.
Materials 6 people
-
- Peel the watermelon
- 200g
-
- weighs about 130g
- 1 bottle
-
- celery
- 1/2
-
- Carrots
- 3cm
-
- About 180g per onion
- 1/4
-
- tomato of about 75g
- 3 pieces
-
- Paprika Red Paprika - 230g each
- 1/2 pieces
-
- green pepper
- 1 piece
-
[A]
- Tomato juice salted, 190cc per can
- 1 can
-
- Lemon juice
- 25g
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- salt
- 5g
-
- Chop garlic
- 6g
-
- White wine vinegar
- 1 tablespoon
-
- Balsamic Vinegar
- 8g
-
- parsley
- A little
-
-
Olive Oil
Ardoino Extra Virgin
- 6 tsp
-
Olive Oil
[PR]
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Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
