5 Minute Picnic-Perfect Watermelon Gazpacho

Forget traditional tomato-based gazpacho - this refreshing, summery soup is packed with flavour and takes just minutes to make. You can add the ginger, shallot and garlic raw if you like, but I prefer to cook these aromatics briefly to mellow their strength just a little. Feel free to make it as mild or as spicy as you prefer; just be sure not to overwhelm the watermelon’s bright, fresh taste.  Won't all your picnics be a lot tastier now?

Watermelon Gazpacho

Ingredients

• 2 tbsp finely chopped gingerroot
• 3 tbsp finely chopped shallot
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 5 cups coarsely chopped seedless watermelon
• 2 tbsp fresh lime juice, or to taste
• 1/4 tsp hot sauce (or more, to taste)
• 1/2 tsp salt
• 1 tbsp chopped mint leaves, for garnish

Directions

  In a small pot, cook ginger, shallot and garlic in olive oil over medium heat, stirring, for two minutes. 

  Put chopped watermelon in a blender and add cooked seasonings.

  Puree until smooth.

  Add lime juice, hot sauce and salt. Taste and adjust seasonings to your preference.

  Serve immediately, garnished with a sprinkling of chopped mint, or chill and serve within 2 days.

Makes 4 servings.

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