Watermelon and basil gazpacho
6
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
The Spanish chilled soup, gazpacho with a twist! Refreshing watermelon, lime zest and fresh basil served with toasted sourdough spread with goats cheese.
Ingredients
Lebanese cucumber
2 medium, (see note)
Watermelon
1500 g, chilled, seedless (see note)
Brown onion
¼ medium, chopped
Lime rind
½ tsp, plue extra zest to serve
Lime juice
1½ tbs
Fresh basil
2 tbs, plus extra small leaves to serve
Marinated goat's cheese
80 g
White sourdough bread
160 g, (4x40g) toasted
Instructions
1
Finely chop 1 cucumber and reserve for garnish. Coarsely chop remaining cucumber.
2
Process watermelon, coarsely chopped cucumber, onion, rind, juice and chopped basil in a food processor until smooth. Season soup with salt and pepper.
3
Spread cheese over toast and sprinkle with pepper. Top soup with finely chopped cucumber, extra zest and extra basil. Serve with cheese toasts.
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