Watermelon gazpacho
-
4 persons -
40 min
Ingredients 4
- 1 slice of leftover wholewheat bread
- 200 ml Provamel Rice Coconut drink
- 400 g Watermelon + extra
- 2 tomatoes
- 1 cucumber
- 1 tbsp chopped mint + extra to serve
- Juice from 1 lemon
- 1 tbsp red wine vinegar
preparation 40 min
- In a small bowl, soak the bread into the Provamel Rice Coconut drink.
- Peel the watermelon (only remove the dark green skin, the rind underneath is also edible) remove the black seeds and cut in cubes. Chop ½ of the tomatoes and ½ of the cucumber in chunks (keep the other halfs for later).
- Place 400 g chopped watermelon, tomatoes, cucumber, mint, soaked bread, lemon juice, red wine vinegar in a blender and blend until smooth. Season to taste with salt and pepper. Put in the fridge for 30 minutes.
- Cut the remaining vegetables and watermelon in cubes and serve with the gazpacho. Finish with mint and a drizzle olive oil.
