Watermelon Gazpacho Soup for Summer Days
In the summer’s heat, no-cook cooking takes precedence over any other type of cooking. Using the best and ripest tomatoes is essential when making this refreshing summer starter, and there’s certainly no shortage of those in the height of summer down south. Make this the day ahead for the flavours to fully infuse, and then make the garnish at the last minute to serve. The original recipe comes from the Maison Mirabeau kitchen.
Watermelon Gazpacho with Olive Tapenade and Goat Cheese toasts
A recipe for a hot weather gazpacho and savoury bites that pair perfectly with rosé wine.
Equipment
- 1 blender
Ingredients
- 6 oz watermelon cubed
- 7 oz ripe tomatoes small sweet ones work well
- 3.5 oz cucumber(s) peeled and chopped
- 1 small garlic clove peeled
- 2 tsp extra virgin olive oil
- 1 tsp (or more) sherry vinegar to taste
For the Toast:
- 10 thin slices baguette
- 2 tbsp Olive Tapenade
- 4 tbsp Soft, Fresh Goat’s Cheese
- 3-4 sprigs of thyme
- black pepper
- Salt
To Garnish:
- 3-4 sprigs of thyme
- black olives chopped
- cucumber(s) finely diced
- tomatoes finely diced
- a little more extra virgin olive oil to drizzle
Instructions
- Put the watermelon, tomatoes and cucumber in a blender. Add the garlic, a generous amount of salt, olive oil and sherry vinegar. Blend until smooth. Season to taste and add a splash of more sherry vinegar to taste.
- Divide the gazpacho between 2 bowls. Add a couple of ice cubes if you want it extra cold. Put the diced tomatoes, cucumber and olives on top of each bowl and garnish with a few extra thyme flowers. Season with black pepper and a swirl of olive oil.
- Toast the thin rounds of baguette until lightly golden. Spread a thin layer of the tapenade, and goat’s cheese and sprinkle with a little of the thyme.
Tried this recipe?Let us know how it was!
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