Chilled Pink Watermelon Gazpacho with Tomato, Mint and Basil Oil
Refreshing Chilled Pink Watermelon and Gazpacho with homemade Basil Oil - a cold soup with tomato cucumber mint parsley - Just right for summer
Course: soups stews
Author: Sujata Shukla
For the Soup
For the Garnish
2 tablespoons or to tasteBasil oilFor link to easy recipe check introduction above
A fewmint leaves
Peel and dice the watermelon and cucumber into chunks (about 1 inch square, to make them easier to puree) and remove the seeds as you go along.
Dice the Tomatoes into chunks similar to the watermelon.
Mince the parsley, mint and the basil, the ginger and garlic.
Place the watermelon in the processor and puree. Remove from the processor and set aside. The watermelon tends to overflow as it liquidises, so you may want to do this in batches.
Add all the other ingredients except the salt and pepper to the processor and puree. I don't like to make it very smooth, like a smoothie or juice, but allow a few small pieces of the ingredients to add texture to the soup.
Add the puree of the other ingredients to the watermelon puree, in a large container, add salt and pepper to taste, and whisk everything together.
Cover and chill the watermelon gazpacho in the fridge for at least 3 hours, or longer, even overnight, to get a really chilled and refreshing soup.
Shell and Toast the pistachios (toast the almonds, if using), lightly in a pan, mince, before serving.
Drizzle the watermelon gazpacho with basil oil and some of the minced pistachio nuts and mint leaves as a garnish if desired, and serve cold.
For the link to the recipe for Home made Basil oil, check in the introduction above the recipe.