Recently we had a half a watermelon left over from a weekend and I needed some space in the fridge for a styling gig so I had to do something with the watermelon, pronto! Summer was still in full swing so something cool and refreshing was on my mind. I’ve been seeing a lot of almond milk on the blog-o-sphere so I thought I’d like to get in on the band wagon and incorporate it into this soup. The almond meal adds some lovely texture and a subtle almond flavour, so I beefed it up with a small splash of pure almond essence. The yogurt make it very creamy and the basil and mint flavourings are just subtle background flavours. A sophisticated soup for a warm cottage evening.
Chilled Watermelon Gazpacho Scented with Almond, Basil and Mint
Serves 4 as appetizers
- 1.5 kg water melon
- 1/4 cup almond flour
- 1/4 tsp pure almond essence
- 1/2 cup yogurt
- 1 tbsp chopped basil
- 1 tsp chopped mint
- Salt to taste
- Chop watermelon into a large bowl, add the almond flour, essence, yogurt and herbs. Blend until very smooth. Set aside in the fridge for 2-4 hours so the almond flour has time to absorb some liquid and thicken the soup.
- Blend again and press through a fine sieve. Serve chilled garnished with pomegranate seeds or more mint.
A brighter Watermelon Gazpacho can be found here.