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Watermelon & Mint Gazpacho Soup

All you need for this soup is a good blender and all the ingredients, of course. On a hot summers day, all anyone feels like is something cold, tangy and refreshing. No one wants to stand for hours and cook. 

This is my spin on a classic gazpacho soup and I absolutely love the extra touch of sweetness from the watermelon and the fresh mint flavour I get at the end of each mouthful. 

Although watermelon has a higher glycaemic index than most fruits, it still offers a host of health benefits, and when eaten with a meal that contains protein, the glycaemic load turns out to not be so bad- afterall this soup is just a starter. In addition, there isnt much watermelon in the soup, making it relatively low in calories. 

Watermelon is very hydrating as it is mostly made from water. It also has great anti-cancer properites at is has a high amount of the anti-oxidant promoting bioactive ingredient lycopene. 

Aside from these benefits , this soup contains loads of fibre from all the vegetables used and has a high content of vitamin C coming from the fresh chilli, tomatoes, red peppers and watermelon. 

 

Ingredients
(serves 5-6 in small bowls)

Soup

3 cups of watermelon cubes
1 English cucumbers (skin on)
4 tomatoes
¾ red pepper
½ small onion
1 garlic clove
3 tablespoons of olive oil
2½ tablespoons of apple cider vinegar 
¼ – ½ medium hot red chilli (depending on heat tolerance) 
¾ cup fresh mint
1 teaspoon salt
Black pepper to taste

 Garnish

½ English cucumber
2 tomatoes
½ red pepper
1 avocado
Olive oil for drizzling
Piece grain-free cracker

 

Method

 Soup

1 Cut the watermelon, tomato, pepper, onion and cucumber into cubes, setting aside the amount needed for garnish. Pop the rest into a food processor.
2 Finely chop the chilli and add it to the ingredients in the food processor.
3 Add the garlic clove, apple cider vinegar, olive oil and mint to the food processor.
4 Pulse blend the ingredients in the food processor until you get the desired consistency. I prefer it to be slightly textured.

 Garnish

1 Finely chop the ingredients for th garnish into small pieces and coat with olive oil.

 Plating

1 Pour the soup into small bowls and gently place a spoon of the garnish in the middle.
2 Serve with a grain-free cracker or any cracker you fancy.

Tip    This soup can be prepared at least 2 days in advance and kept in the fridge. If you are preparing the soup beforehand, watch out for the amount of chilli you add as the soup gets spicy once it sits in the fridge for a day or two.

 

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

Nourished yet? Comment on what I should write about next? 

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