Kokum and Watermelon Gazpacho Recipe

 
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Kokum and Watermelon Gazpacho
How to make Kokum and Watermelon Gazpacho
  • Chef: Sudeep Sinha - Alila Diwa Goa
  • Recipe Servings: 1
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

About Kokum and Watermelon Gazpacho Recipe: A refreshing and delicious blend of Kokum and Watermelon for a chilled, savoury soup during the monsoon season!

Ingredients of Kokum and Watermelon Gazpacho

  • 200 Gram Watermelon
  • 100 Gram Fresh kokum fruit
  • 10 Gram Fresh mint sprig
  • 20 Ml Olive oil
  • 90 Gram Cucumber
  • 30 Gram Red bell pepper
  • 3 Lemon
  • To taste Salt

How to Make Kokum and Watermelon Gazpacho

  • 1.Wash, peel and cut the watermelon and set aside in a mix bowl.
  • 2.Add roughly chopped fresh kokum fruit, mint sprigs and olive oil, followed by peeled and de-seeded cucumber, bell pepper and lemon wedges.
  • 3.Combine all together in the mixing bowl with the water melon, cling wrap and leave it overnight for maceration so all flavors are infused together.
  • 4.Remove the lemon wedges and squeeze out the juice, also remove the mint springs.
  • 5.Combine all ingredients together in a food processor and blend till a smooth puree.
  • 6.Add salt to taste, serve chilled.
  • For garnish:
  • 1.Serve in a margarita glass, alongside watermelon, kokum skewer and raw mango juliennes.
Key Ingredients: Watermelon, Fresh kokum fruit, Fresh mint sprig, Olive oil, Cucumber, Red bell pepper, Lemon, Salt

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