Gazpacho watermelon with basil recipe

Making a watermelon gazpacho with Thermomix is ​​super easy and if you have the step-by-step recipe with photos even more so. That is why this time we bring you this recipe for  watermelon gazpacho with basil, so delicious and refreshing that it will not disappoint you.

Due to its simplicity and flavor, this watermelon and tomato gazpacho is perfect to whet your appetite as a starter on any occasion, especially when temperatures rise and it’s hot.

Ingredients to make Watermelon Gazpacho with Basil:

• 400 grams of watermelon pulp
• 2 kilograms of peeled and chopped tomatoes
• 4 garlic cloves, peeled
• 6 Celery branches (white parts and leaves)
• 1 small onion finely chopped
• 15 grams of basil leaves
• 3 tablespoons of red wine vinegar
• 100 grams of white bread without crust cut into small pieces
• 200 milliliters of olive oil (+ a splash to dress)
• 2 teaspoons of salt
• ½ teaspoon ground black pepper
• For the croutons:
• 3 tablespoons of olive oil
• 1½ tablespoons of Vinegar
• 150 grams of white bread without crust cut into large pieces

How to make Watermelon Gazpacho with Basil:

1. First, before starting to make the watermelon gazpacho with basil, we prepare the croutons. To do this, put the bread in a medium bowl with the oil, vinegar and half a teaspoon of salt and then brown it in a pan over high heat for 2 minutes. Flip it over and brown the other side until the pieces begin to crisp. Let it cold down.
2. Place the tomatoes, garlic, celery, onion, watermelon, bread and 10 grams of basil in a blender (I have crushed it in Thermomix), along with a teaspoon and a half of salt and a generous pinch of black pepper. We beat until we obtain a homogeneous watermelon gazpacho with Thermomix, and with the appliance running, add the olive oil and vinegar.
3. Keep the watermelon and tomato gazpacho in the refrigerator until it is ready to be consumed. Finally, pour the gazpacho into individual bowls with the homemadecroutons.
4.  We distribute the remaining basil leaves and season the watermelon gazpacho with basil with a splash of oil and coarse salt. We serve immediately.