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Watermelon gazpacho with jalapeño oil

Watermelon gazpacho with jalapeño oil
4.5 14 ratings
Prep. 20 min
Total 1 h 20 min
6 portions
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Ingredients

Jalapeño oil
  • jalapeño chillies trimmed and deseeded
    4
  • vegetable oil
    50 g
  • sesame oil
    1 ½ tbsp
  • cumin seeds
    ⅛ tsp
  • raw sugar
    ½ tsp
Watermelon gazpacho
  • watermelon flesh, deseeded and cut into pieces (4-5 cm)
    700 g
  • red onion
    20 g
  • red capsicum deseeded and cut into pieces (4-5 cm)
    40 g
  • Lebanese cucumber ½ cucumber cut into small dice, for garnishing
    ½
  • garlic clove
    1
  • red wine vinegar
    1 tbsp
  • olive oil
    40 g
  • fresh mint leaves only
    2 sprigs
  • fresh flat-leaf parsley leaves only
    2 sprigs
  • fresh basil smaller leaves, for garnishing
  • ice cubes
    10
  • sea salt to taste
    1 pinch
  • ground black pepper to taste
    1 pinch

Difficulty

easy

Nutrition per 1 portion

Sodium 35 mg
Protein 1.1 g
Calories 903.3 kJ / 215 kcal
Fat 20 g
Fibre 2.1 g
Saturated Fat 2.6 g
Carbohydrates 7.7 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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