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–+ servings
Watermelon Gazpacho Soup Summer Days

Watermelon Gazpacho with Olive Tapenade and Goat Cheese toasts

Maison Mirabeau Wine
A recipe for a hot weather gazpacho and savoury bites that pair perfectly with rosé wine. 
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Appetizer
Cuisine French, Provencal
Servings 2 people

Equipment

Ingredients
 
 

  • 6 oz Watermelon cubed
  • 7 oz Ripe Tomatoes small sweet ones work well
  • 3.5 oz Cucumber 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 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.
Keyword Cucumber, Goat Cheese, Toast, Watermelon
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