Tomato and Watermelon Gazpacho
A traditional Spanish dish this cold soup is refreshing and perfect for a hot day. This version will literally give you the flavours of summer by the spoonful with ripe tomatoes, juicy watermelon and refreshing cucumber all featuring.
How long will it take?
10 minutes plus 1 hour cooling time
What’s the serving size?
Serves 6
What do I need?
- 500g tomatoes, quartered
- 500g seedless watermelon, roughly cut into chunks, plus extra finely diced to serve
- 1 cucumber, peeled and finely diced
- 1 slice day old white bread, roughly torn
- 2 tbsp red wine vinegar
- 4 tbsp olive oil
- 1 clove garlic
- Salt, to taste
- Freshly ground black pepper, to taste
- Parsley, finely chopped, to serve
- 1 lime, to serve
- Crusty bread, to serve
How do I make it?
- Combine tomatoes, watermelon, half the cucumber, and bread in a food processor and blitz for 30 seconds.
- Add olive oil, red wine vinegar and garlic and blend until smooth and creamy.
- Season with salt and pepper to taste.
- Transfer to the fridge to cool for at least one hour.
- Pour into serving glasses and garnish with a squeeze of lime, finely diced watermelon, reserved cucumber, and parsley.
- Serve with fresh crusty bread.
