Watermelon gazpacho

Serves: 6

Time to make: 15 mins , plus 1 hr chilling

Ingredients

1 ripe watermelon (6 cups flesh)
1 cucumber, unpeeled
1 cup diced pineapple (fresh or canned)
2 tablespoons ground almonds
3 tablespoons lemon juice
1 tablespoon chopped fresh mint

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Instructions

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1 Cut watermelon, scrape off seeds and scoop out watermelon flesh into a large bowl.

2 Slice cucumber. Add it to bowl with pineapple and almonds. Pour in lemon juice.

3 Blend with an electric blender until smooth, decorate with mint and refrigerate for 1 hour.

Variations

Use lime juice instead of lemon juice.
1 teaspoon lemon zest or lime zest will add a zingy citrus flavour to the soup.
Most watermelon is pink inside. You can, however, also get the yellow-flesh variety (not to be confused with rock melon or cantaloupe). This recipe works with either pink or yellow watermelon.

HFG tip

Did you know? Although sweet and fruit-like, watermelon is a member of the same family as cucumber, pumpkin and squash.

Nutrition Info (per serve)

Calories 77 cal

Kilojoules 320 kJ

Protein 2 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 15 g

Sugar 13 g

Dietary fibre 1 g

Sodium 20 mg

Calcium 30 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.