Watermelon soup? We try a strangely alluring recipe from Ajinomoto

In Japan, watermelon is usually called “the king of fruits.” Could it also, though, be the king of soups?

Food and beverage company Ajinomoto thinks it has the potential, as they recently shared a recipe for watermelon gazpacho, which our reporter Aoi Kuroneko was quick to check out.

Ingredients (for 4 servings)

● Watermelon (350 grams)

● Cucumber (70 grams)

● Tomato (120 grams)

● Onion (30 grams)

● Garlic (1/2 clove)

● Olive oil (1 tablespoon)

● Lemon juice (2 teaspoons)

● Consommé powder (2 teaspoons)

Step 1: Chop the watermelon, cucumber, and tomatoes.

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Step 2: Put aside 50 grams of watermelon and 20 crams of cucumber. Place the remaining of the watermelon and cucumbers right into a blender, together with the tomato, olive oil, lemon juice, and consommé powder. Mix the mixture until smooth.

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Step 3: Dice the onion and garlic, add them to the mixture, and mix over again.

Step 4: Pour the blended mixture right into a bowl and place within the refrigerator to sit back.

Step 5: Once the mixture is chilled (this will take just a few hours), add the watermelon and cucumber you put aside in Step 1 as a topping, and your watermelon gazpacho is prepared.

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Setting aside the chilling, the entire thing only requires about five minutes of energetic prep work, which isn’t bad in any respect for something that comes out looking as pretty as this. As for a way it tastes, let’s go to Aoi’s taste-test notes:

“From the very first moment, the watermelon makes its presence felt! This can be a refreshingly chilly soup that allows you to really benefit from the melon’s sweetness.

Olive oil seems to be surprisingly compatible with watermelon, and the lemon juice and garlic are simply enough to bring the soup’s sweet notes into sharper focus without covering it up, and there’s no unpleasant bitterness from the tomato or cucumber either.

All in all, this can be a very unique, but in addition excellent, soup.”

With no boiling, simmering, or other cooking involved, it’s also pretty easy to regulate the recipe to raised fit your tastes, whether meaning adding in additional onion for a spicier finish or using a squirt more of lemon juice for extra tartness. Also, as a soup, increasing or decreasing the quantity you make is a snap, making it easy to whip up a batch for a celebration, make use of leftover watermelon you’ve got within the fridge, or some other time you’re craving a brand new spin on the king of fruits.

Source: Ajinomoto

Photos © SoraNews24

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