Here in the hot Australian (Queensland) summers it’s not appealing at all to have a hot lunch or dinner. Enter stage right.. watermelon gazpacho.
This recipe is so simple I let my children make it with me.
- 600 grams (21 oz) ripe juicy tomatoes (about 3 large)
- 600 grams (21 oz) watermelon (weight after removing the rind, mine was seedless)
- ½ a sweet red apple, remove core and seeds
- ½ a medium cucumber, peeled
- ½ a medium green pepper, seeds removed
- 1/8 of a medium white onion
- 1 clove of garlic
- ¼ cup (60 ml) extra virgin olive oil
- 3 teaspoons sherry vinegar (can sub red or white wine vinegar), plus more to taste
- 1 teaspoon salt, plus more to taste
- Optional garnishes: diced cucumber, diced watermelon, mint, micro greens, olive oil, croutons, etc.
- Remove the core from the tomatoes and roughly chop them. Also roughly chop the watermelon and apple. Add them all to a blender and liquefy. Transfer to a fine mesh strainer over a bowl to remove the seeds and pulp.
- Now roughly chop the cucumber, green pepper, onion and garlic and toss them into the blender. Add a couple ladles of the tomato-watermelon mixture if necessary to get the blender going. Blend until smooth then return the remaining tomato-watermelon mixture to the blender.
- Add the vinegar and salt and then, with the blender running, slowly drizzle in the olive oil. Leave the blender running for 2 – 3 minutes to emulsify the oil.
- Transfer to a bowl and refrigerate for a couple of hours until chilled. Now this is important: taste it and add more vinegar or salt if you think it’s necessary. The flavours can sometimes mellow a bit as it chills.
- Serve plain or with your favourite garnishes.
You can always add a bit more garlic if you want that extra punch from it but I find the best extra ingredient is a bit of diced ginger.