Watermelon gazpacho
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An easy vegan recipe perfect for summer: try this watermelon gazpacho without tomatoes, a spicy vegan appetizer alternative to the traditional Spanish gazpacho.
20 July, 2014
ingredients
Watermelon
1/2, small
Yellow bell peppers
2
Cucumber
1/2
Onion
1 red
Basil
2 tbsp, chopped
Vegetable stock
400-500 ml (from a jar)
White wine
100 ml
Chili pepper powder
Preparation
Wash the watermelon, cut into slices 1.5 cm thick and remove the skin and seeds.
Dice the flesh.
Wash, trim, halve and deseed the peppers, remove the white inner ribs and cut 1/4 of the flesh into long, thin strips; cut the rest into 1-1.5 cm dice.
Peel and dice the cucumber.
Peel and halve the onion and dice very finely.
Mix everything together and add the vegetable stock.
Add the white wine and season to taste with pepper and chilli powder, then leave to stand in the refrigerator for at least 1 hour.
Serve garnished with strips of pepper and basil.
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