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 gms watermelon
100 gms fresh kokum fruit
10 gms fresh mint sprig
20 ml olive oil
90 gms cucumber
30 gms 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
