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Raw Chef Yin
Malaysia
Jul 27th 2017, 12:10PM
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Watermelon Gazpacho πŸ‰πŸ‰πŸ‰πŸ…πŸ…πŸ…

Bought some watermelon from my neighbourhood fruit stall and really wanted to make a gazpacho with it. Most recipes call for cucumber but I thought hey why don't we use the white bits of the watermelon instead of letting it go to waste? Mr Jazz Guitarist approved of the soup so am sharing the recipe here with you.

INGREDIENTS
πŸ’š1 tomato
πŸ’š1 red chilli
πŸ’š2 cups cubed fresh watermelon
πŸ’šWhite bits of the watermelon
πŸ’š1 teaspoon balsamic vinegar
πŸ’š2 tablespoons cup extra-virgin olive oil
πŸ’šΒ½ onion, minced
πŸ’š3 stalks of mint, minced (keep some for garnish)
πŸ’šHimalayan pink salt
πŸ’šFreshly ground black pepper
πŸ’šCrumbled raw vegan cheeze

METHOD
Add tomato, chilli, mint, white watermelon bits and 1 cup of the watermelon cubes into blender/food processor and blend. Pour in vinegar and olive oil and blend again. Add onion, and season to taste with salt and pepper. Process till smooth. Add in remaining watermelon cubes. Sprinkle with mint and vegan cheese crumbs. Serve and enjoy! (Gazpacho is usually served cold but my qigong teacher doesn't encourage us to drink cold drinks, so yeah...)
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