Tomato-melon gazpacho with coconut croutons

Tomato-melon gazpacho with coconut croutons

Based on 21 ratings
Lisa

Lisa

Contributor

Difficulty

Easy 👌

Preparation

15 min

Baking

20 min

Resting

0 min

Ingredients

2Servings
133⅓ g
watermelon
bell pepper
2
large tomatoes
cucumber
red onion
chili (or jalapeño)
tbsp
olive oil
lime (juice)
tbsp
cumin
avocado
1 tbsp
coconut oil
1⅓ slices
bread
3⅓ g
mint
cilantro for garnish
mint for garnish
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-cut-tomatoes

How to cut tomatoes

how-to-prepare-a-honeydew-melon

How to prepare a honeydew melon

how-to-prepare-a-chili

How to prepare a chili

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

Nutrition per serving

Cal271
Fat16 g
Protein5 g
Carb25 g
  • 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.
    • 2 large tomatoes
    • bell pepper
    • red onion
    • cucumber
    • chili (or jalapeño)
    • 133⅓ g 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.
    • tbsp olive oil
    • tbsp cumin
    • lime (juice)
    • 3⅓ g 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.
    • 1⅓ slices bread
    • 1 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!
    • 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!

  • Enjoy your meal!

    Tomato-melon gazpacho with coconut croutons

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