Watermelon gazpacho

  • 4 persons
  • 40 min
Rice With Coconut


  • 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

40 min

  1. In a small bowl, soak the bread into the Provamel Rice Coconut drink.
  2. 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).
  3. 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.
  4. Cut the remaining vegetables and watermelon in cubes and serve with the gazpacho. Finish with mint and a drizzle olive oil.

trust your food

Know what you eat and eat what you know. We believe in a world where food comes from the land. Nothing artificial. Only what nature intended. Nothing more, nothing less. For you, for the planet, for everybody.  Provamel is committed to make you trust food again. We want to be open and honest in everything we do and say to help you do so. If it is not good for you, it's not right to us. We're not perfect, but ever since we started out in 1983 we’ve been dedicated to doing better. Bit by bit, year on year.