Vegetable and watermelon gazpacho
Chilled soup royalty, this gazpacho gets a spicy kick from scotch bonnet. Rather not feel the burn? Don’t worry, if you leave it out it will still be boldly flavoured, creamy and the perfect antidote to a scorcher of a day.
20 MINUTES + CHILLING | SERVES 4 6
EASY |
tomatoes 300g very ripe, roughly chopped
watermelon 300g, roughly chopped, seeds removed
cucumber 230g
wholemeal bread 2 slices
limes 2, juiced
garlic 1 clove
scotch bonnet 1/4-1/2, all seeds removed (use gloves to cut the chilli)
olive oil 50ml, plus 2 tsp
avocado ½, finely diced
cherry tomatoes 6, quartered
basil a handful of leaves, roughly chopped
1 Put the tomatoes and watermelon in a blender. Peel the cucumber, cut off and reserve 30g, and roughly chop the remainder. Add the chopped cucumber to the blender. Fill a small bowl with cold water and add the bread, dunking until soaked. Gently squeeze the bread to get rid of any excess water and add to the blender. Add the lime juice, along with the garlic, and blend until smooth.
2 Add the ¼ piece of chilli. Blend until smooth, then taste the gazpacho. Scotch bonnet packs a punch, so if you’re happy with the heat, leave it there. If you want more kick, add the additional ¼ piece of chilli. With the motor running, drizzle in the olive oil and blend again for 1-2 minutes or until smooth and creamy. Season to taste and blend for a final time. Transfer to the fridge and chill for a few hours before serving or up to one week.
3 Divide the gazpacho between six bowls or containers. Cut the reserved cucumber into chunks and use it to top the soup, along with the avocado, tomatoes and basil (take in a separate container and garnish just before serving if transporting). Drizzle over the remaining oil to serve.
PER SERVING 6 172 kcals | fat 12.7G saturates 2G | carbs 10.6G | sugars 6.6G fibre 2.5G | protein 2.5G | salt 0.1G
low cal | low salt | nourish
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