Watermelon Gaspacho
You can also use chives instead of parsley. Letting it sit overnight will make the flavor milder
How to make it
1
Cut the cucumber into 5mm half-moon slices, remove the strings from the celery and cut into 5mm slices, cut the carrot into 2mm half-moon slices, and roughly chop the onion
2
Cut the tomatoes into 6 equal pieces. Cut the red peppers into 5mm widths and the green peppers into 5mm widths
3
Place [1], [2] and A in a bowl and leave in the refrigerator overnight
4
Add the watermelon cut into bite-sized pieces to [3] and blend in a blender
5
Strain [4]
6
Cut the cucumber, yellow pepper, red pepper, onion, and carrot (not included in the recipe, a little of each) into 2-3mm cubes
7
Place [5] in a bowl and sprinkle with [6]
8
Drizzle olive oil over [7] and it's done
materials 6 people
-
- Peel the watermelon
- 200g
-
- Cucumbers, each weighing around 130g
- 1 bottle
-
- celery
- 1/2
-
- Carrots
- 3cm
-
- onion , about 180g
- 1/4
-
- Tomatoes weighing around 75g each
- 3 pieces
-
- paprika (approximately 230g each)
- 1/2 pieces
-
- green pepper
- 1 piece
-
[A]
- Salted tomato juice
- 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 teaspoons
-
Olive Oil
[PR]
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