Watermelon Gazpacho

This refreshing chilled soup by @lelou.lou is the perfect way to use up your watermelon from this weeks HeroGo box. The recipe only takes about 15 minutes to prep and can be made up to two days in advance.

So grab some fresh watermelon and summer veggies, and let’s blend up a quick batch together! Your taste buds are in for a tantalizing treat, and your summer days are about to get a whole lot cooler!

Overview:

Prep Time: 5 minutes Cook time: 10 minutes

Serves: 4 people

Ingredients

• 500 gm Watermelon (seedless)

• 3 Tomatoes (ripe or sweet type)

• 2 Cucumbers (1 if big)

• 1 Red bell pepper (or any color)

• 1/2 Onion

• 2 Garlic cloves

• 1/3 Cup fresh mint

• 1 thick slice of white bread (soaked, & crust removed)

• 3 tbsp Olive oil

• 2 tbsp Vinegar

• 1/4 tsp Cumin

• Salt & pepper

Directions

1. Combine all of the ingredients in a blender or food processor and puree for 1 minute or until the gazpacho reaches your desired consistency.

2. Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.

3. Serve the soup nice and cold, garnished with your favorite toppings, herbs, croûtons, lime and cubes of ingredients for more texture!

4. Enjoy your fresh summer taste!

Tips!

If you want more texture in the Gazpacho blend for a smaller amount of time, if you prefer it more smooth blend it for a longer time!