193 kcal
80 min.
Recipe for Tomato and watermelon gazpacho
0 reviews
NaN g
193 kcal
1 kcal
192.7
7.4g
12.5g
12.7g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Tomato3× piece (510 g)
- Watermelon400 g
- Feta cheese5× slice (100 g)
- Rocket Salad4× portion (60 g)
- Almonds1× handful (30 g)
- Onion2× slice (20 g)
- Wine Vinegar2× teaspoon (20 g)
- Olive oil1× tablespoon (10 g)
- Garlic1× clove (5 g)
- Pepper, black1× pinch (1 g)
- Salt1× pinch (0.5 g)
How to make Tomato and watermelon gazpacho
1. Blanch and peel the tomatoes. Chop up the flesh, removing the seeds. Add to the tomatoes.
2. Add the peeled almonds, pressed garlic, shredded onion, vinegar and olive oil. Season with
3. salt and pepper. Blend into a smooth mass.
4. Strain through a sieve into a clean vessel, then place in the fridge for at least an hour to cool.
5. Decorate with feta and rocket before serving.
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