Watermelon gazpacho with jalapeño oil

Watermelon gazpacho with jalapeño oil

4.8 12 ratings

Prep. 20 min

Total 1 h 20 min

6 portions

Ingredients

Jalapeño oil

jalapeño chillies trimmed and deseeded
4
vegetable oil
50 g
sesame oil
1 ½ tbsp
cumin seeds
⅛ tsp
raw sugar
½ tsp

Watermelon gazpacho

watermelon flesh, deseeded and cut into pieces (4-5 cm)
700 g
red onion
20 g
red capsicum deseeded and cut into pieces (4-5 cm)
40 g
Lebanese cucumber ½ cucumber cut into small dice, for garnishing
½
garlic clove
1
red wine vinegar
1 tbsp
olive oil
40 g
fresh mint leaves only
2 sprigs
fresh flat-leaf parsley leaves only
2 sprigs
fresh basil smaller leaves, for garnishing
ice cubes
10
sea salt to taste
1 pinch
ground black pepper to taste
1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 35 mg

Protein 1.1 g

Calories 903.3 kJ / 215 kcal

Fat 20 g

Fibre 2.1 g

Saturated Fat 2.6 g

Carbohydrates 7.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Curried carrot and ginger soup

Curried carrot and ginger soup

40 min

Sous-vide duck breast with green chilli (Chef Degan)

Sous-vide duck breast with green chilli (Chef Degan)

2 h 40 min

Fermented Carrots

Fermented Carrots

84 h 30 min

Double-baked cheese soufflés with asparagus sauce

Double-baked cheese soufflés with asparagus sauce

2 h

Gazpacho

Gazpacho

1 h 15 min

Gazpacho

Gazpacho

1 h 15 min

Far Breton with prunes

Far Breton with prunes

2 h

Celeriac parmigiana

Celeriac parmigiana

1 h 10 min

Spinach salad with crunchy quinoa and green goddess dressing

Spinach salad with crunchy quinoa and green goddess dressing

2 h 50 min

Coriander pesto

Coriander pesto

5 min

Gazpacho

Gazpacho

1 h 15 min

Asparagus risotto

Asparagus risotto

40 min