Piccolo tomato and watermelon gazpacho
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Danny's tomato and watermelon gazpacho recipe is the ideal refresher for a picnic on a sunny day. Watermelon and cucumber add a sublime freshness to the soup, the perfect foil to the sweet cherry tomatoes.
Ingredients
Tomato and watermelon gazpacho
- 500g of Piccolo tomatoes , halved
- 500g of watermelon , cut into chunks, seeds removed
- 1/2 cucumber , peeled and roughly chopped
- olive oil, 5–6 tbsp, preferably a fruity Spanish oil
- red wine vinegar, 1–2 tbsp
- 1 slice of stale bread, white, broken into pieces
- garlic cloves , 2–3, crushed
- salt
- pepper
To garnish
- 1/2 cucumber , finely diced
Method
1
Traditionally, gazpacho was made using a wooden mortar or 'dornillo', but it’s a lot easier to throw everything into a blender or food processor
2
So, first blitz the tomato, watermelon, cucumber and stale bread together and then add a clove of garlic at a time, stopping and tasting in between until you are happy with the level of garlic. I can go for 3 cloves but some people aren’t so enamored
3
Add the olive oil and vinegar and blend until everything becomes smooth and creamy. But again, do this in steps to your own taste
4
Finally, season with salt and pepper and then transfer to a fridge to cool for at least an hour
5
If you are taking the gazpacho on a picnic, a good tip here is to fill a thermos with ice cubes and water to get it ready. Obviously, empty the flask before pouring the gazpacho in
6
To serve, pour into glasses or plastic beakers for children and top with a small sprinkling of chopped cucumber
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Piccolo tomato and watermelon gazpacho
