Watermelon Gazpacho Recipe
A cold, vegan, no cook watermelon gazpacho for a hot summer day.
- Watermelon - 2 cups chopped
- Cucumber - 1 small
- Lemon juice – 2 tsp
- Green chili - 1 deseeded
- Olive oil – 1 tsp
- Black Pepper powder – 1/4 tsp
- Salt – to taste
Deseed the watermelon and cut them into bite sized chunks.
Take 8 to 10 chunks and further chop it fine and set aside.
Scrape the skin of the cucumber, deseed and cut them into bite sized chunks as well.
In a blender, place the cucumber, large watermelon chunks, green chili (if using), salt, oil and ground pepper and liquidize or blend till frothy.
Transfer to a serving bowl and mix in the finely chopped watermelon pieces and refrigerate for at least an hour or two.
Serve chilled in individual serving bowls.