Tomato and Watermelon Gazpacho
Personally, I’m not a huge fan of hot soups in summer. Cold soups, on the other hand, are perfection, and this tomato and watermelon gazpacho is my favourite! It doesn’t require any heat or cooking; just a quick blitz in a blender and some chill time in the fridge to allow the flavours to develop and meld together.
The watermelon’s subtle sweetness perfectly balances the cool savouriness of the tomatoes, cucumber, onion and garlic. It truly is the perfect refresher on a warm summer’s day! You can enjoy it on its own with good crusty bread, or pair it with a salad and sandwich for a heartier meal. Note: gazpacho gets better as it chills, so you can keep it in the fridge for quick meals throughout the week.
- Prep Time: 10 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Soups
Ingredients
- 1 kg ripe plum tomatoes, roughly chopped
- 1 small red onion, roughly chopped
- 1 small garlic clove, crushed
- ½ cucumber, peeled and roughly chopped
- 75 g stale crusty white bread, roughly torn into pieces
- 4 tbsps extra-virgin olive oil
- 2 tbsps sherry vinegar
- 300 g fresh watermelon chunks (seedless)
- 1 small handful fresh basil leaves
Instructions
- Place the tomatoes, red onion, garlic, cucumber and bread in a large bowl. Add the extra-virgin olive oil and sherry vinegar and season generously with sea salt and freshly ground black pepper.
- Using your hands, mix everything together, pressing down to squeeze out all the juices. Cover with cling film and let sit in the fridge at least 1 hour, or up to overnight.
- Transfer the contents of the bowl to your blender. Add the watermelon and basil leaves and blitz until smooth. If necessary, you can add a little bit of olive oil to thin things out.
- Taste and adjust seasoning – you might want to add an extra splash of sherry vinegar and/or salt. To serve, pour into bowls and top with your favourite toppings, or serve in shot glasses for a light dinner party hors d’oeuvre.
Equipment
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