Soups

Watermelon gazpacho

Author: Yvonne Walus - Recipe writer

Photographer: Devin Hart

First published: Feb 2015

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Serves: 6

Time to make: 15 mins , plus 1 hr chilling

Ingredients

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.

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.

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

Calories 77cal

Kilojoules 320kJ

Protein 2g

Total fat 2g

–Saturated fat 0g

Carbohydrates 15g

–Sugars 13g

Dietary fibre 1g

Sodium 20mg

Calcium 30mg

Iron 1mg

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.

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