Recipe by: Simon van Wyk
This version of the Spanish gazpacho incorporates juicy watermelon! It's so easy to make, there's no cooking involved. Serve them with baked bread croutons!
- 1.5 kg ripe vine-ripened tomatoes, peeled and chopped
- 4 garlic cloves, roughly chopped
- 1 red capsicum, diced
- 2 Lebanese cucumbers, peeled and diced, plus extra for serving
- 1 small red onion, finely diced
- 6 fresh coriander stems trimmed and washed
- ½ cup passata sauce
- 500 g watermelon flesh, seeds removed
- 2 tbsp sherry vinegar
- ½ pane di casa bread loaf, without crust
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- 1 pinch sea salt
- Place tomatoes, garlic, capsicum, cucumber, onion, coriander stems and passata into a blender and blend until pureed.
- Add the watermelon flesh, vinegar and ½ cup extra virgin olive oil, 1½ teaspoons sea salt and ½ teaspoon cracked black pepper. Blend until smooth. Transfer to a bowl and chill for at least 4 hr, longer if you wish.
- To serve, ladle soup into bowls and garnish with cucumber curls, a few crispy croutons and fresh mint leaves. Serve remaining croutons separately.
- Tear bread into bite-size chunks. Toss into a bowl with sherry vinegar, olive oil and a little sea salt. Chargrill bread pieces for 2-3 min or until lightly charred.
- Transfer to a lined baking tray and bake at 180°C (160°C fan forced) for 10 min or until crispy.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||0.8 g|
|Total carbohydrates||23.1 g|
|- Sugars||7.4 g|
|Dietary fibre||3.7 g|