Devices & Accessories
Watermelon gazpacho with jalapeño oil
Prep. 20 min
Total 1 h 20 min
6 portions
Ingredients
Jalapeño oil
-
jalapeño chillies trimmed and deseeded4
-
vegetable oil50 g
-
sesame oil1 ½ tbsp
-
cumin seeds⅛ tsp
-
raw sugar½ tsp
Watermelon gazpacho
-
watermelon flesh, deseeded and cut into pieces (4-5 cm)700 g
-
red onion20 g
-
red capsicum deseeded and cut into pieces (4-5 cm)40 g
-
Lebanese cucumber ½ cucumber cut into small dice, for garnishing½
-
garlic clove1
-
red wine vinegar1 tbsp
-
olive oil40 g
-
fresh mint leaves only2 sprigs
-
fresh flat-leaf parsley leaves only2 sprigs
-
fresh basil smaller leaves, for garnishing
-
ice cubes10
-
sea salt to taste1 pinch
-
ground black pepper to taste1 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
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Vegetarian Kitchen
87 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Pear and blue cheese salad with hazelnuts (Thermomix® Cutter)
15 min
Kalamata Tapenade
5 min
Miso corn purée with almond ricotta
3 h 20 min
Aubergine papeton with tomato coulis
2 h
Provençal tart
1 h 15 min
Tomatoes Stuffed with Mushrooms and Nuts
1 h 5 min
Grain salad lettuce cups
1 h 55 min
Globe artichokes with lemon garlic butter
1 h
Sunny gazpacho
25 min
Spinach salad with crunchy quinoa and green goddess dressing
2 h 50 min
Melanzane parmigiana
2 h 5 min
Fresh fennel salad
10 min