Gazpacho

Name: Gazpacho
Total time: 1800 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 1/2 kg tomatoes; 2 medium cucumbers; 1 medium pepper; 1/4 piece red onion; 1/8 small watermelon; 1 small hard bread toast; 1 clove garlic; 3 tbsp olive oil; 2 tbsp vinegar; 1 tbsp salt; 1 pinch cumin; 1 tbsp oregano; 1 tsp white pepper; water

Chema @jbaxenom

Luxembourg

This is my mom's traditional Spanish gazpacho, with a personal touch of watermelon and cumin that makes it irresistible. A 400ml ration is enough for a standalone, extremely healthy and satiating dinner, making it the best friend of diets!

Saved

Ingredients

30 mins

5 servings

1 1/2 kgtomatoes
2 mediumcucumbers
1 mediumpepper
1/4 piecered onion
1/8 smallwatermelon
1 smallhard bread toast
1 clovegarlic
3 tbspolive oil
2 tbspvinegar
1 tbspsalt
1 pinchcumin
1 tbsporegano
1 tspwhite pepper
water

Saved

Steps

30 mins

1

Notes: better with ripe tomatoes. The pepper can be any color but preferably green. If you don't have watermelon try using a yellow apple or strawberries instead. The vinegar can be white or red wine, or even balsamic for an extra touch. The bread can also be a small piece of hard bread or half a slice of white bread.
2

Rinse and peel the tomatoes, the onion (you only need a quarter of it), the cucumbers and the pepper.
3

Cut out the white bottom part of the tomatoes, the inside of the pepper and remove the watermelon seeds (if it has).
4

To avoid the usually strong garlic aftertaste, remove the seed of the garlic clove: cut it in half longwise and remove the central part (will separate easily).
5

Cut everything in chunks to fit the blender better.
6

Add everything to the blender, including spices, olive oil and vinegar.
7

Blend it at max for 2-3 minutes and add water depending on how liquid you want it.