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Watermelon gazpacho

  • Time to make: 15 mins, plus 1 hr chilling
  • Serving: 6 people
Ingredients

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
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    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.

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