Subtly sweet watermelon rounds out and uplifts the acidity and heat of tomatoes, onion, garlic and vinegar—a refreshing way to enjoy this traditional Spanish cold soup. Paired with a toasted baguette, this recipe makes a sublime summer appetizer or soup portion for a progressive dinner—serve cold from the fridge.
Instructions
Ingredients
For the soup
4 ½ cups (650g) ripe seedless watermelon, rind removed and cubed
1 large (250g) tomato
1 medium (175g) long English cucumber, chopped
1 large (65g) shallot, chopped
1 clove garlic
juice of ½ lime
¼ cup extra-virgin olive oil
2 Tbsp red wine or sherry vinegar
1 tsp sea salt
4-5 fresh basil leaves
To garnish
crumbled feta cheese
fresh basil chiffonade
fresh cracked black pepper
cubed watermelon
Method
To a large food processor, add the soup ingredients in the order listed. Pulse the ingredients until the mixture is fairly smooth (about 15–20 pulses) or until the desired consistency is reached. Taste and add more acidity if desired.
Pour the mixture into a large glass bowl and cover with a tight-fitting lid. Chill in the fridge for minimum 2 hours to allow the flavours to deepen and mingle.
Prior to serving, give the gazpacho a mix, and then portion it into bowls. Garnish with the crumbled feta cheese, fresh basil, cubes of watermelon and fresh cracked black pepper. Serve chilled.
