Watermelon Gazpacho with Toasted Wholemeal Tortilla
Replacing the tomatoes in traditional gazpacho with watermelon makes this light soup perfect for summer.
6 people
15 minutes
10 minutes
Ingredients
- 0.5 large Cucumber peeled and chopped
- 1 drop Olive Oil
- 1 small Red Onion chopped
- 3 - Red Pepper chopped
- 9 - SuperValu Red Grapes Seedless halved
- 600 g SuperValu Watermelon chopped and seeds removed
- 2 - Whole Wheat Tortilla
- 2 - Yellow Pepper chopped
Method
- Preheat the oven to 175oC/gas mark 4.
- Roll up the tortillas tightly. Using a sharp knife, cut them into 10mm strips by cutting through the roll at intervals. Toss the tortilla strips in olive oil, place on a baking tray and bake in the oven for 15 minutes.
- Pop the halved grapes in the freezer for 30 minutes.
- Place the watermelon, peppers, onion and cucumber in a blender and blitz to a coarse purée. Add enough cold water to make it a pouring constistency.
- Pour the soup into bowls, adding three grape halves to each bowl. Top with crispy tortilla strips and a drizzle of olive oil.
