Gazpacho with bean sprouts and watermelon
Ingredients for 4 persons
- 3 roma tomatoes
- ¾ cucumber
- 500 g watermelon
- 125 g mung bean sprouts
- 50 g fresh lime juice
- 8 g fresh basil
- 1 tbsp extra virgin olive oil
Cut the tomatoes and half a cucumber into large pieces. Peel the watermelon and cut into large pieces. Squeeze the lime. Remove the basil leaves from the stem and keep a few leaves aside to garnish.
Mix the watermelon in the blender with the tomatoes, cucumber, bean sprouts, lime juice and basil to create a smooth soup. Then add the oil.
Season with freshly-ground pepper and salt. Garnish with the leftover basil leaves.
Serve the soup ice-cold and prepare it up to 30 minutes before serving, to prevent discoloration. It’s delicious to garnish the soup with a puff pastry breadstick with ham or smoked salmon.