Watermelon gazpacho with jalapeño oil

Watermelon gazpacho with jalapeño oil

4.5 14 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...

Stuffed mushrooms with Manchego cheese

40 Min

Orange curry dressing

10 Min

Zucchini soup

25 Min

Zucchini bites with charred tomato dressing

50 Min

Green mojo

Keine Bewertungen

Basil sorbet (palate cleanser)

10 Min

Jerusalem artichoke soup with cheese shards

1 Std. 10 Min

Curried carrot and ginger soup

40 Min

Herbed mushrooms with pearl barley and roasted hazelnuts

13 Std. 25 Min

Pea Gazpacho

4 Std. 15 Min

Romesco dip

10 Min

Baba ghanoush

1 Std.