I love gazpacho – This is a bit of a different take on it, but it works really nicely. The ginger and chili give it a bit of a kick, but you can put in as little or as much as you like. It can be served in bowls or glasses.
- 3 cups cubed watermelon (1-inch cubes)
- 2 celery stalks (chopped)
- 3 medium tomatoes (roughly chopped)
- ½ a cucumber (roughly chopped)
- 2 red bell peppers (roughly chopped)
- 1 inch piece of fresh ginger (peeled and minced)
- ½ a red chili
- the juice of 2 limes
- a handful of fresh basil leaves
- Himalayan salt and black pepper
- 1 tbsp apple cider vinegar
Put 2 or 3 cubes of the watermelon and a couple of celery pieces into your bowls or glasses. Put the remaining ingredients into a blender. Pulse until it reaches a soup-like consistency. Taste it and add more seasoning if needed. Chill in the fridge for 2 to 3 hours before serving.
Traditionally, the Spanish add bread to their gazpacho, which gives it a creamy texture. Try adding a handful of soaked cashews to this recipe for the same effect.