My lunchbox was always a point of contention. While the cool kids at school crunched on dreamy crisp sandwiches, I cursed my Spanish mother for sending me off with heaping flasks of gazpacho.
It was only in my 20s that I realised this ice cool, veg-packed wonder-soup was actually friggin’ delicious (and oh so nutritious). So I gathered the Gousto gods and together, we brought back my mum’s classic recipe — and gave it a fruity twist, just for you.
*Note: this works surprisingly well with a side of crisp sandwiches.
Ingredients (Serves 4)
- 400g plum tomatoes
- 1 small watermelon
- 1/2 cucumber, sliced
- 1 red pepper
- 1 garlic clove
- 1 jalapeño
- 1 tsp cumin
- 2 – 3 tbsp olive oil
- 1/2 lemon (juice only)
- 1 tbsp sherry vinegar
Method (10 mins)
Step 1: Place your watermelon on a chopping board. Using a sharp knife, carefully slice the top off and scoop out the flesh with a spoon. Put the watermelon in the fridge while you make your gazpacho.
Note: You’ll need 400g of watermelon flesh plus extra for garnish.
Step 2: Add your tomatoes, chopped watermelon flesh, sliced cucumber, pepper, ½ the jalapeño and garlic to a blender. Then blitz until smooth.
Step 3: Season your soup with cumin, salt, pepper and sherry vinegar. Then top it all off with a glug of olive oil and lemon juice.
Step 4: Put the gazpacho in a jug and leave it in the fridge for an hour, so it’s ice cold before serving. Once you’re ready to serve, pour the soup into your carved out watermelon and garnish with the remaining jalapeño, finely chopped, a few small cubes of watermelon and a drizzle of olive oil.
Tip: Make sure your watermelon stands up straight before adding your gazpacho. if it’s a bit wobbly, you can cut the base to make it flat but be careful not to slice all the way through (no-one wants gazpacho raining on the kitchen floor).
Want more Spanish-style tapas? We’ve got a foodie fiesta coming your way. Bring home the Barcelona bar hop this August bank holiday with The Tapas Bar.
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