Spicy Watermelon Gazpacho Soup is a traditional South African recipe for a classic chilled soup of watermelon, cucumber and chillies in a lightly-spiced base that's typically served for Christmas. The full recipe is presented here and I hope you enjoy this classic South African version of: Spicy Watermelon Gazpacho Soup.
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Here is another cold soup recipe for a South African Christmas. This one has Mexican flavours, but uses South African ingredients. The great thing about this is that it’s a no-cook recipe. I’ve called it a ‘gazpacho’ but that’s not really true as it doesn’t use any traditional gazpacho ingredients. It really is a cold/chilled soup.
Ingredients:
6 ice cubes
600g (3 cups) seedless watermelon, cubed (reserve a few small dice for garnish)
1/2 a red bell pepper (diced)
1/2 cucumber, peeled and coarsely chopped
4 tbsp diced cucumber, to garnish
1 tomato, coarsely chopped
1 small onion, coarsely chopped
1 jalapeño chilli coarsely chopped
1 cayenne chilli, thinly sliced into rings
4 tablespoons coriander (cilantro) leaves
2 tablespoons celery (with leaves), coarsely chopped
1 garlic clove, finely
1/4 teaspoon cumin powder
1 teaspoon balsamic vinegar
1/2 teaspoon chilli powder (I used smoked chipotle)
1 teaspoon salt (or to taste)
1/4 teaspoon freshly-ground black pepper
4 tablespoons crumbled feta cheese, for garnish
A few basil leaves, torn
1 lime, cut into wedges, to accompany
Method:
Make sure that all the ingredients are cold from the fridge.
Combine all the ingredients, except the cayenne pepper, 4 tbsp diced cucumber, feta cheese and the torn basil in a bowl or a blender. Add the ice cubes and puree until smooth.
Divide between four chilled bowls, garnish with the remaining diced cucumber, reserved diced watermelon, feta cheese, cayenne pepper and basil. Serve immediately.
If you want it properly chilled, put in the fridge for at least 4 hours to chill before serving.
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