Watermelon, Tangerine, Rose and Grapefruit Gazpacho Shot

Watermelon, Tangerine, Rose and Grapefruit Gazpacho Shot
Watermelon, Tangerine, Rose and Grapefruit Gazpacho Shot

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Peter Kuruvita

  • Sub Category Name
    Soups
    t-Shots
  • Recipe Source Name
    Immunity Inspired by Tea Recipes
  • Festivities Name
    Winter
    Summer
    Spring
    Autumn

Ingredients

  • 2 tea bags Dilmah Flavoured Infusion Tangerine, Rose and Grapefruit Infusion, breed in 250ml boiling water and chilled
  • 1 heaped cup cubed seedless watermelon
  • 2 medium tomatoes, diced, reserve half
  • 1 English cucumber, diced
  • ? cup chopped green onions, diced, reserve half
  • ½ jalapeño pepper
  • 1 garlic clove
  • 1-2 tsp. sea salt, or to taste
  • ½ tsp. freshly ground black pepper
  • 5 basil leaves, torn
  • 3 tbsp. olive oil, plus more for drizzling
  • Microgreens, optional for garnish

Methods and Directions

  • Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
  • Pour into a large bowl and stir in the reserved chopped vegetables.
  • Chill for 3-4 hours or overnight, while infusing the tea into the soup.
  • Drizzle with olive oil and garnish with diced avocado and/or micro greens, and a sprinkle of the tea before serving.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 20/01/2021