
Devices & Accessories
Watermelon gazpacho with jalapeño oil
Prep. 20min
Total 1 h 20min
6 portions
Ingredients
Jalapeño oil
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jalapeño chillies trimmed and deseeded4
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vegetable oil50 g
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sesame oil1 ½ tbsp
-
cumin seeds⅛ tsp
-
raw sugar½ tsp
Watermelon gazpacho
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watermelon flesh, deseeded and cut into pieces (4-5 cm)700 g
-
red onion20 g
-
red capsicum deseeded and cut into pieces (4-5 cm)40 g
-
Lebanese cucumber ½ cucumber cut into small dice, for garnishing½
-
garlic clove1
-
red wine vinegar1 tbsp
-
olive oil40 g
-
fresh mint leaves only2 sprigs
-
fresh flat-leaf parsley leaves only2 sprigs
-
fresh basil smaller leaves, for garnishing
-
ice cubes10
-
sea salt to taste1 pinch
-
ground black pepper to taste1 pinch
Nutrition per 1 portion
Calories
215 kcal /
903.3 kJ
Protein
1.1 g
Fat
20 g
Carbohydrates
7.7 g
Fiber
2.1 g
Saturated fat
2.6 g
Sodium
35 mg
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Vegetarian Kitchen
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Australia and New Zealand
Australia and New Zealand