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Photo of Watermelon and basil gazpacho by WW

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.

Notes

TIP: Gazpacho is a cold Spanish soup so chilling the watermelon and cucumber before processing allows you to enjoy it straightaway. Store any leftovers in an airtight container in the fridge for up to 1 day. Stir before serving.

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