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Main 乌克兰zoom
- 4 cups
ripe watermelon, diced Use the ripest watermelon for the best flavor. - 1 cup ripe tomatoes, diced Select ripe tomatoes for optimal taste.
- 1 cucumber, peeled and diced Cucumber adds a refreshing crunch.
- 1 bell pepper, diced Any color bell pepper can be used.
- 1 small red onion, diced Adds depth of flavor.
- 2 tablespoons olive oil Extra virgin is recommended.
- 2
tablespoons red wine vinegar Adjust to taste. - Salt and pepper to taste Season as per your preference.
- Fresh mint or basil leaves for garnish
Adds freshness and color.
Method
Preparation
- In a blender, combine the watermelon and tomatoes. Blend until smooth.
- Add cucumber, bell pepper, red onion, olive oil, and red wine vinegar to the blender. Pulse a few times until everything is mixed but still slightly chunky.
- Season the mixture with salt and pepper to taste. If you prefer a smoother texture, blend more until you reach your desired consistency.
- Chill the gazpacho in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Serving
- Serve the chilled watermelon gazpacho in bowls or glasses. Garnish with fresh mint or basil leaves on top.
Storage
- Store any leftover watermelon gazpacho in an airtight container in the refrigerator for about 2-3 days. Stir in cold water or additional watermelon if the soup thickens too much when stored.
乌克兰zoom
Notes
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