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RECIPES: VEGAN SOUPS

WATERMELON GAZPACHO WITH BASIL HERB OIL

July 24, 2017 by Renee Tavoularis

WATERMELON GAZPACHO WITH BASIL HERB OIL

Cool and crisp, this summer soup was made for days when turning on the stove isn’t an option. The simple basil herb oil can be made in advance and kept on hand to spruce up any summer meal.

SERVES 4
10 MINUTES PLUS 2 HOURS CHILL TIME
VEGAN
GLUTEN-FREE

Ingredients

For the GAZPACHO:

1 medium shallot, sliced
1 medium English cucumber, chopped
1 medium tomato, chopped
1 red bell pepper, chopped
4 cups watermelon, chopped
1 tablespoon lemon juice
1 teaspoon black pepper, ground
½ teaspoon sea salt
1 teaspoon red chili flakes (optional)
2-3 basil leaves, chiffonade

For the HERB OIL:

2 cups basil, loosely packed
1 cup light oil such as avocado oil or light olive oil 

Instructions

  • Place the shallot, tomato, cucumber, pepper and watermelon in a high-speed blender or food processor. Process until smooth but still retaining some texture.
  • Add lemon juice, sea salt, pepper and red chili flakes (if using). Pulse a few times to combine. Transfer to bowl with a lid and refrigerate for at least two hours.
  • To make the herb oil, place the 2 cups of basil leaves in a food processor or high-speed blender and pulse a few times until roughly chopped. Then, with the food processor or blender on, slowly pour in the oil.
  • Continue blending until mostly smooth, about 5 minutes. Place oil in a small saucepan and bring to a simmer over medium-low heat. Let simmer for 45 seconds and then remove from the heat.
  • Pour oil through a fine mesh sieve placed over a bowl. Set oil aside.
When ready to serve, garnish soup with a drizzle of oil and a few pieces of basil. The recipe for the Basil Herb Oil will make more than what is needed for this recipe but it can also be enjoyed over summer salads!
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