Recipes
- Recipes
- Other
- Cucumber Herb Gazpacho with Watermelon Crouto...
Cucumber Herb Gazpacho with Watermelon Croutons recipe
- Serves 4
- Prep 30 mins
- Cook 60 mins
-
296 Rating(s)
Ingredients
- 2 medium cucumbers chopped, peeled and seeded
- 50 g (2 oz) crustless sourdough bread, torn into small pieces
- 250 ml (9 oz) water
- 1 tbs white wine vinegar
- 2 tsp Thai fish Sauce
- 1 tsp mirin
- 1/2 tsp Schwartz Dill
- 100 g (4 oz) cubed watermelon
- 25 g (1 oz) red onion, finely chopped
- 1 tbs olive oil
- 1/2 tsp Schwartz Mint
- 1 tbs creme fraiche
- Schwartz Black Peppercorns to taste
This modern take on a favorite chilled soup is the ultimate refresher. A mellow, Asian-inspired cucumber base has fresh hints of mint and dill. Juicy watermelon “croutons” bring out the soup’s subtle sweetness.
Method
Step 1
Place cucumber, bread, water, vinegar, fish sauce, mirin and Dill in blender, cover and blend until coarsely pureed. Refrigerate for 1 hour or until chilled.
Step 2
Mix watermelon, onion, oil and mint in small bowl until well blended. Pour gazpacho into shallow bowls. Place a spoonful of watermelon mixture in center of gazpacho. Top with a dollop of crème fraîche. Serve with freshly ground black pepper to taste.
If you like this recipe why not try…