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a recipe for chilled watermelon and tomato gazpacho with radishes and sourdough croutons

WATERMELON & TOMATO GAZPACHO

A recipe for refreshing, chilled watermelon and tomato gazpacho that's topped with radishes and sourdough croutons. A twist on the classic Spanish gazpacho. The perfect soup for summer!

2 C watermelon 1 medium tomato 1/2 seedless cucumber 1 small shallot 1/2 lime 1 tbsp extra virgin olive oil salt and pepper

InGREDients

Roughly chop all your ingredients and blend until smooth. Try not to over blend. Check for seasoning and adjust as needed.

STEP 1

Decant gazpacho into a large bowl or jar and stash it in the fridge to chill. The soup may split when you leave it to cool in the fridge so be sure to stir it up right before serving.

STEP 2

While soup chills, make crouton garnish. Sauté some diced sourdough in a pan with olive oil and salt until crispy and golden brown.

STEP 3

Plate chilled gazpacho with a handful of croutons, a few paper thin slices of radish, some chopped cilantro stems and a generous drizzle of olive oil.

STEP 4

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