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.
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