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®.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Watermelon and salmon ceviche stack

25 min

Curried carrot and ginger soup

40 min

Sabayon

15 min

Pâtè with Riesling

3 h

Grilled scallops with chilli jam

25 min

Thai green broccoli and spinach soup

25 min

Sun-dried tomato tartare

15 min

Zucchini, Brie and basil soup

35 min

Creamed spinach

15 min

Gazpacho

1 h 15 min

Cherry margarita

25 min

Borscht

25 min