Watermelon gazpacho with jalapeño oil

Watermelon gazpacho with jalapeño oil

4.5 14 rating

Prep. 20min

Total 1 h 20min

6 portions

Ingredients

Jalapeño oil

jalapeño chillies trimmed and deseeded
4
vegetable oil
50 g
sesame oil
1 ½ tbsp
cumin seeds
⅛ tsp
raw sugar
½ tsp

Watermelon gazpacho

watermelon flesh, deseeded and cut into pieces (4-5 cm)
700 g
red onion
20 g
red capsicum deseeded and cut into pieces (4-5 cm)
40 g
Lebanese cucumber ½ cucumber cut into small dice, for garnishing
½
garlic clove
1
red wine vinegar
1 tbsp
olive oil
40 g
fresh mint leaves only
2 sprigs
fresh flat-leaf parsley leaves only
2 sprigs
fresh basil smaller leaves, for garnishing
ice cubes
10
sea salt to taste
1 pinch
ground black pepper to taste
1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 35 mg

Protein 1.1 g

Calories 903.3 kJ / 215 kcal

Fat 20 g

Fiber 2.1 g

Saturated fat 2.6 g

Carbohydrates 7.7 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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