Watermelon gazpacho (cold soup recipe)
Watermelon gazpacho (cold soup recipe) is a vegan and gluten free, no cook, refreshing drink that has delicious sweet and savory taste, bursting with flavour, is just what you need on a hot summer day!
Servings 2 Glasses
Ingredients
- 1 cup Watermelon deseeded and chopped
- 1/4 cup Pomegranate pearls
- 1/2 piece Cucumber chopped
- 1/2 piece Beetroot boiled chopped
- 1 tomato deseeded
- 1 Lemon Juiced
- 2 tsp Soaked sabza/Takmaria
- 1 tsp saunf/fennel powdered
- Rock salt to taste
- 1 tsp Ginger grated
- 1 tsp Maple syrup
- To garnish
- 1 tbsp Finely chopped cucumber to garnish
- Few watermelon balls
- Mint leaves to garnish
Instructions
- To begin with, in a bowl soak Sabza/ sweet basil seeds in water. Keep aside. It will swell up in 10-15 minutes.
- Now gather all the ingredients except sabja/ sweet basil/Takmaria seeds. Grind everything together in a blender to make a smooth puree.
- Chill this in the refrigerator for at least 2 -3 hours. When serving, scoop some soaked sabja in the glass.
- Then pour watermelon and veges puree on top. Add some chopped cucumber on the top for garnish.
- Serve chilled with mint leaves and watermelon balls.
Notes
1. This soup tastes best when chilled. If you wish to have it immediately then chill your veges (watermelon, tomatoes, beets, cucumber and pomegranate before hand)
2. Adjust sweetness and tartness according to your taste.
3. You may use fresh fennel replacing dry fennel seeds.