Summer recipe: This quick cold soup is guaranteed to beat the heat
As temperatures rise, you’re always looking for foods that can cool you off. This chilled watermelon soup is a fruity take on the Spanish classic, gazpacho. It’s slightly sweet, salty and has a slight bite of chilli. Great for when you want to eat light or as a first course for a summer lunch.
Two cups watermelon, deseeded and diced
1 ripe tomato, peeled and deseeded
1 small cucumber, peeled and chopped
1 small, green capsicum, chopped
Salt and pepper to taste
Dash of wine vinegar
Place all the ingredients in a blender and process till smooth.
Do this in batches if necessary.
Pour into a large bowl and chill well.
Serve cold, garnished with cubes of watermelon and a drizzle of olive oil.
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