Lanzarote's bilingual magazine

Vegan watermelon & mint gazpacho


  • 500 g. watermelon (rind and seeds removed)

  • 5 ripe (pear) tomatoes

  • 1 clove of garlic

  • Half a red onion

  • Half a cucumber

  • Half a red pepper (without seeds)

  • 1 splash of lime juice

  • 1 dash of EVOO

  • 1 splash of white wine vinegar

  • Salt

  • 8 to 10 fresh mint leaves

Garnish (chopped)

  • Watermelon

  • Purple onion

  • Cucumber

  • Red pepper


Peel and chop the garlic and cucumber. Wash, dry and chop the red pepper and tomatoes. Peel and chop the red onion and dice the watermelon. Put everything in a blender (or similar) and add the mint leaves, lime juice, extra virgin olive oil, vinegar and salt. Add water, blend well and strain.

Pour into a bowl and put in the fridge. Serve chilled, either with the garnish already added, or serve each ingredient separately in small bowls for each diner to pick and choose as they wish. Garnish with mint leaves.


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