Watermelon soup? We try a strangely enticing recipe from Ajinomoto

In Japan, watermelon is sometimes called “the king of fruits”. Could he also be the king of soups?

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

Ingredients (for four 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)

Powder consumed (2 teaspoons)

Step 1: Chop watermelon, cucumber and tomatoes.

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Step 2: Set aside 50 grams of watermelon and 20 cucumber crams. Place the rest of the watermelon and cucumbers in a blender, along with the tomato, olive oil, lemon juice and broth powder. Blend the mixture until smooth.

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

Step 4: Pour the blended mixture into a bowl and place in the refrigerator to chill.

Step 5: Once the mixture has cooled (this may take a few hours), add the watermelon and cucumber you set aside in step 1 as garnishes, and your watermelon gazpacho is ready.

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Cooling aside, the whole thing only requires about five minutes of active prep work, which isn’t bad at all for something that looks as pretty as this. As for its taste, let’s move on to Aoi’s tasting notes:

“From the first moment, the watermelon makes its presence felt! This is a cool and refreshing soup that lets you really enjoy the sweetness of the melon.

Olive oil turns out to be surprisingly compatible with watermelon, and lemon juice and garlic are just enough to bring out the soup’s sweet notes without covering it up, and there’s no unpleasant bitterness of tomato or cucumber.

Overall, this is a very unique, but also very good soup.

Without boiling, simmering or other cooking, it’s also fairly easy to adjust the recipe to better suit your tastes, whether that means adding more onion for a spicier finish or using a little more lemon juice for more acidity. Plus, as a soup, up or down the amount you make is a breeze, making it easy to whip up a batch for a party, use up leftover watermelon you have in the fridge, or any other time you want. a new twist on the king of fruits.

Source: Ajinomoto

Photos © SoraNews24

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