Watermelon gazpacho

Name: Watermelon gazpacho
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Watermelon, seedless (approximately 1,7 kg); 1 red onion; 200 ml Cranberry nectar; 2 discs Toast; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 400 g) Cucumber; 4 (approx. 225 g) stalks of celery; 1 red pepper; 1/2 bunch parsley + mint

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Watermelon, seedless (approximately 1,7 kg)
1 red onion
200 ml Cranberry nectar
2 discs Toast
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 400 g) Cucumber
4 (approx. 225 g) stalks of celery
1 red pepper
1/2 bunch parsley + mint

Directions

1
Cut the melon into pieces, leaving something aside for garnishing. Peel melon. Peel and chop the onion. Finely mash melon and onion with nectar and toast. Season to taste with vinegar, salt and pepper.
2
Wash and clean the cucumber, celery and paprika and, except for the celery green for garnishing, dice finely and add to the soup. Cover and chill for at least 1 hour.
3
Wash the herbs, shake dry and put some mint aside for garnishing. Finely chop the remaining herbs. Stir into the soup just before serving. Serve the soup and garnish with melon and mint.