Story ProgressBack to home
Kokum and Watermelon Gazpacho Recipe
How to make Kokum and Watermelon Gazpacho
About Kokum and Watermelon Gazpacho Recipe: A refreshing and delicious blend of Kokum and Watermelon for a chilled, savoury soup during the monsoon season!
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings2
- Medium
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
HideShow Media1.
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