- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Egg free
- Peanut free
- Sesame free
- Soy free
- Lactose free
- Nut free
- No added sugar
- Wheat free
These tomato and watermelon gazpacho shots are a must-try starter. Bursting with fresh flavour, they’re a refreshing appetiser for the warmer months.
- Serves8
- Prep time20 minutes, + 1 hour chilling time
Ingredients
- 750g ripe tomatoes, core removed and discarded, coarsely chopped
- 1.3kg watermelon, peeled, coarsely chopped
- 1/2 small red onion, coarsely chopped
- 2 garlic cloves
- 1 tbs coarsely chopped mint
- 1 1/2 tbs red wine vinegar
- 1 tbs lemon juice
- 1/2 Lebanese cucumber, finely chopped
- Extra virgin olive oil, to drizzle
- Mint leaves, extra, to serve
- Lebanese cucumber, extra, thinly sliced, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the tomato, watermelon, onion, garlic, mint, vinegar and lemon juice in a food processor. Process until smooth. Place in the fridge for 1 hour to chill and develop the flavours.Step 2
Strain the tomato mixture through a fine sieve into a jug, using the back of a spoon to push through as much liquid as possible. Discard the solids. Season.Step 3
Pour the tomato mixture among serving glasses. Add the chopped cucumber. Drizzle with a little extra virgin olive oil. Top with mint leaves and decorate rims of glasses with sliced cucumber to serve.
Recipe tip
Tomato trick: for the best flavour, buy your tomatoes a few days ahead and allow them to ripen at room temperature.
Nutrition Information
PER SERVE
Energy: 220kJ/53 Cals (3%)
Protein: 2g (4%)
Fat: 0.4g (1%)
Sat fat: 0g (0%)
Carb: 9g (3%)
Sugar: 9g (10%)
Fibre: 2g (7%)
Sodium: 32mg (2%)
