Watermelon gazpacho with jalapeño oil
TM6 TM5 TM31

Watermelon gazpacho with jalapeño oil

4.8 (6 ratings)

Ingredients

Jalapeño oil

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

Watermelon gazpacho

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

Nutrition
per 1 portion
Calories
903.3 kJ / 215 kcal
Protein
1.1 g
Carbohydrates
7.7 g
Fat
20 g
Saturated fat
2.6 g
Fiber
2.1 g
Sodium
35 mg

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