Tomato-melon gazpacho with coconut croutons

Tomato-melon gazpacho with coconut croutons

9 ratings

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
400 g
watermelon
1
bell pepper
6
large tomatoes
½
cucumber
½
red onion
1
chili (or jalapeño)
2 tbsp
olive oil
1
lime (juice)
½ tbsp
cumin
1
avocado
3 tbsp
coconut oil
4 slices
bread
10 g
mint
cilantro for garnish
mint for garnish
salt
pepper
Metric
Imperial
  • 400 g watermelon
  • 1  bell pepper
  • 6  large tomatoes
  • ½  cucumber
  • ½  red onion
  • 1  chili (or jalapeño)
  • 2 tbsp olive oil
  • 1  lime (juice)
  • ½ tbsp cumin
  • 1  avocado
  • 3 tbsp coconut oil
  • 4 slices bread
  • 10 g mint
  • cilantro for garnish
  • mint for garnish
  • salt
  • pepper

Utensils

  • blender or food processor
  • baking sheet
  • oven
  • bread knife
  • citrus press
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

White, Riesling
A delicious white wine from the Rhine that makes the perfect accompaniment for a summer gazpacho.

Nutrition per serving

Cal
271
Protein
5g
Fat
16g
Carb
25g

Step 1/4

Preheat oven to 175°C/350°F. Dice tomatoes, bell pepper, onion, and cucumber. If you like, remove the seeds from chili, then mince. Peel and cube melon.
  • 6 large tomatoes
  • 1 bell pepper
  • ½ red onion
  • ½ cucumber
  • 1 chili (or jalapeño)
  • 400 watermelon (or honeydew melon)
  • oven
  • cutting board
  • knife

Preheat oven to 175°C/350°F. Dice tomatoes, bell pepper, onion, and cucumber. If you like, remove the seeds from chili, then mince. Peel and cube melon.

Step 2/4

Add all chopped ingredients olive oil, cumin, lime juice, and mint to the blender and finely purée. Chill the gazpacho until ready to serve.
  • 2 tbsp olive oil
  • ½ tbsp cumin
  • 1 lime (juice)
  • 10 mint
  • salt
  • pepper
  • blender or food processor
  • citrus press

Add all chopped ingredients olive oil, cumin, lime juice, and mint to the blender and finely purée. Chill the gazpacho until ready to serve.

Step 3/4

Cut the bread into cubes for the coconut croutons. Pour coconut oil over the cubes until bread  is evenly soaked in oil.
  • 4 slices bread
  • 3 tbsp coconut oil
  • baking sheet
  • bread knife
  • large mixing bowl

Cut the bread into cubes for the coconut croutons. Pour coconut oil over the cubes until bread is evenly soaked in oil.

Step 4/4

Place the croutons on a baking tray and bake at 175°C/350°F for approx. 20 min. until the croutons are crisp and slightly browned. Meanwhile, slice avocado and roughly chop cilantro and mint for serving. Fill the gazpacho into small bowls and garnish with avocado, herbs, and croutons. Season with salt and pepper to taste. Enjoy!
  • 1 avocado
  • cilantro for garnish
  • mint for garnish
  • salt
  • pepper
  • oven
  • cutting board
  • knife

Place the croutons on a baking tray and bake at 175°C/350°F for approx. 20 min. until the croutons are crisp and slightly browned. Meanwhile, slice avocado and roughly chop cilantro and mint for serving. Fill the gazpacho into small bowls and garnish with avocado, herbs, and croutons. Season with salt and pepper to taste. Enjoy!