I am rocking some serious braces at the moment, or graces, as my six and a half year old insists on calling them. So, we are going heavy on the soups these days. It's still very hot in the South of France, so a chilled soup is a nice option. I do love gazpacho, but you have to be careful of the amount of garlic you use. A couple of slivers at most for a litre of soup, at least if you ask me. For this particular recipe, I don't use garlic at all. I use mostly watermelon, tomatoes, a piece of cucumber, a piece of red pepper and a few basil leaves. That is it, apart from the seasonings. You could stop reading now and have a fairly good soup as is.
This blog will have many blurry photos of the finished dish.
Why, oh, why??
500g Cherry or Baby Plum Tomatoes (or any type of good quality tomato)
1/4 Red Pepper
2 tbsp Sherry Vinegar
4 tbsp Extra Virgin Olive Oil - I use Venta del Baron (Lovely Stuff)
I do mine in the thermomix. You can use any blender.
and place in thermomix.
cucumber, with skin and seeds.
deseeded red pepper.
with the olive oil
the sherry vinegar; go for the most expensive one you can afford, it will be worth it.
seasoning; add some salt and pepper.
through a fine strainer; discard any pulp.
And that is it folks. When it comes to garnish I normally do some guac, add a few herbs and flowers, and a dice of tomatoes and watermelon each. Plus a drizzle of olive oil.
I have been trying a new technique called compressed watermelon. I will explain in a video below. Set the vacuum pack machine to 99. When it seals, the pressure breaks down the structure of the melon and brings all the juice into the centre creating a deep, intense bite of watermelon.