Watermelon gazpacho and tomato salsa (vegan)

Watermelon gazpacho and tomato salsa (vegan)
75 min.
95 kcal
SteviaSweet Crystal



Ingredients for 4 servings

Gazpacho
400 g ripe tomatoes  
400 g watermelon (without skin)
1/2  cucumber
1 garlic clove
1 tbsp red wine vinegar
1/2 tsp chili flakes
1 tsp salt
1/2 tsp  SteviaSweet Crystal

Tomatoesalsa
200 g cherry or date tomatoes
2 spring onions
  zest of 1/2 a lime
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp salt
1/2 tsp SteviaSweet Crystal
  fresh basil leaves (decoration)
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Preparation


Chop the tomatoes and remove the stalks. Chop the cucumber and watermelon. Place all the ingredients for the gazpacho in a blender and blend until smooth. Chill the gazpacho in the fridge for an hour before serving.
 
Cut the spring onions into thin rings. Cut the cherry tomatoes in half. Zest the lime and squeeze the juice over the tomatoes. Mix all the ingredients for the salsa together and leave to stand for 15 minutes before serving.
 
Pour the chilled gazpacho into bowls. Garnish with tomato salsa and fresh basil leaves.
Nutritional information per portion
95 kcal
399 kJ
2 g Protein
14 g Carbohydrates
3 g Fat