Chill out! It’s getting to that time of year when we need something cooling and delicious. We’re in Spain right now and this is exactly what we feel like, everyday, all day.
This is something like the classic zingy gazpacho given a twist of fruity sweetness with the watermelon and a tickle of chilli and not to mention avocado. This soup cries out to be enjoyed on a beach, or at least in a sunny spot/ garden.
This is the kind of light, tasty, no-fuss food that I love come summertime, making the most of the awesome summer fruits and veggies on offer. The thermostat is being cranked up all over and we need something that’s going to tantalise our tastebuds, hydrate our bodies and not overload our stomaches.
Some people are still a little off with chilled soups, this may be the one that turns them! Because it’s high in nutrion and things that make us shine, we only need a small bowl and our body gets all we need, we’ll be sated and energised.
You probably know that Jane and I are nomadic sorts. We like to wander, and nibble while we go. We were passing through the local port, over here in Spain, and decided on lunch in one of our favourite little spots, a place called Bar Fizz, where they cater nicely for vegans and the cooking is really good. Jane had this soup for starter and we all loved it, everyone wanted a spoonful, I think its just the little twist of watermelon that makes things interesting here.
I’ve re-created it in the BHK, with a little help from some of my favourites; ginger, garlic, avocado and red pepper. Not to mention the radiant, fruity, local tomatoes (the BHK has nipped over to Spain for a while, like Dr Who’s tardis but laden with blenders, pots and many kilos of random spices/ seeds). We figure, whereever we are, wherever we lay our chopping boards, that’s our BHK! Could be the Himalayas or a Thai beach, streetside Mexico City, in fact, wherever we’re invited/ allowed, we cook and bring the BHK love!
We hope you love this colourful soup, let us know below in the comments, and keep in touch by signing up to our newsletter here (only takes a couple of clicks).
Stay cool and enjoy the summer sun!
Instead of bread or croutons, why not try serving this with fresh, crisp salad leaves to dip in.
Add as many chillies as you like, we made it very mild. Jane’s tongue is anti-chilli.
Add a little sweetener maybe if your tomatoes are not gorgeous and ripe.
You”ll need a decent blender to get this nicely smooth. It’s ok a little chunky, but silky smooth is best.
If there are lots of black seeds in your watermelon, takes as many out as you can. You don’t need to be mega picky here.
This is a flavourful soup, if it tastes bland, just keep adding pinches of salt until the flavours erupt.
The toppings can vary here, avocado is nice, but use what you have.
Watermelon Gazpacho – Vegan, Low-fat, Sugar-free
For 6 large bowls
1.5 kg ripe tomatoes
1 large red pepper (deseeded and sliced)
½ cucumber (peeled)
1 inch fresh ginger (finely chopped)
1 small onion (peeled and sliced)
½-1 red chilli (deseeded and chopped)
4 garlic cloves (peeled and crushed)
3 tbs red or white wine vinegar
1-2 teas salt
Several twists of black pepper
Broccoli sprinkles (aka finely chopped broccoli florets)
Chia/ pumpkin seeds
Herbs – Basil or Coriander
Chill, fennel, pepper, cherry toms, sliced radish, cucumber shavings, sprouts, edible flowers
Tofu feta or avocado
Place all the soup ingredients into a blender and blitz until the soup is smooth. This may take a couple of batches which is fine. Pour into a large bowl and taste, adjusting the seasoning as you like, a sprinkle more salt, a tickle more chilli.
Chill in the fridge for a couple of hours before serving topped with colourful, delightful things.
Watermelon is hydrating, low in calories, plus high in Vitamin C and A. It helps to keep our skin and hair healthy. Some nutrients in watermelon even help to protect us from sunburn, it’s the ideal summer snack!
This soup goes very well with beaches…………..