SERVES 8
RECIPE
Tomato & Watermelon Gazpacho
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
• 75g stale crusty white bread , roughly torn into pieces
• 4 tbsp extra-virgin olive oil , plus extra for adjusting consistency
• 2 tbsp sherry vinegar , plus extra to taste
• 300g fresh watermelon chunks ( seedless )
• A small handful of basil leaves
Zena Kamgaing
AS SEEN ON SUMMER KITCHEN
1 Combine the tomatoes , red onion , garlic , cucumber , and bread in a large bowl . Add the olive oil and sherry vinegar , then season generously with salt and pepper . Mix everything with your hands , pressing the ingredients to extract the juices . Cover and chill in the refrigerator for at least 1 hour , or overnight to allow the flavours to meld . 2 When ready to serve , transfer the mixture to a blender . Add the watermelon chunks and basil leaves . Blend until smooth . Adjust the consistency with a little extra olive oil if the gazpacho is too thick . 3 Taste and adjust the seasoning , adding more sherry vinegar or salt if needed . 4 Serve the gazpacho chilled . Pour into bowls and garnish with your choice of toppings such as homemade mini croutons , chopped bell peppers , cooked prawns , herb oil , or thinly sliced jamón . Alternatively , serve in shot glasses as a stylish appetiser at a dinner party .
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