Watermelon gazpacho and tomato salsa (vegan)
Sweet and salty is an ideal combination for a refreshing snack – like this watermelon gazpacho with tomato salsa.
Nutritional information per portion
95
kcal
399
kj
2
Protein
14
Carbohydrates
3
Fat
Preparation
Chop the tomatoes and remove the stalks. Chop the cucumber and watermelon. Place all the ingredients for the gazpacho in a blender and blend until smooth. Chill the gazpacho in the fridge for an hour before serving.
Cut the spring onions into thin rings. Cut the cherry tomatoes in half. Zest the lime and squeeze the juice over the tomatoes. Mix all the ingredients for the salsa together and leave to stand for 15 minutes before serving.
Pour the chilled gazpacho into bowls. Garnish with tomato salsa and fresh basil leaves.
Ingredients for 4 servings
Gazpacho
| 400 g | ripe tomatoes |
| 400 g | watermelon (without skin) |
| 1/2 | cucumber |
| 1 | garlic clove |
| 1 tbsp | red wine vinegar |
| 1/2 tsp | chili flakes |
| 1 tsp | salt |
| 10 drops | SteviaSweet Liquid |
Tomatoesalsa
| 200 g | cherry or date tomatoes |
| 2 | spring onions |
| zest of 1/2 a lime | |
| 1 tbsp | lime juice |
| 1 tbsp | olive oil |
| 1/2 tsp | salt |
| 3 drops | SteviaSweet Liquid |
| fresh basil leaves (decoration) |
