Gazpacho of tomatoes and watermelon
8 servings
10 minutes
Gazpacho made from tomatoes and watermelon is a refreshing cold soup from Spanish cuisine with an unusual fruity note. Classic gazpacho is known for its velvety texture and rich tomato flavor, but this version adds the sweetness of watermelon and an exotic hint of passion fruit. Lemongrass adds citrus freshness, while Tabasco and Worcestershire sauce provide a light spiciness and zest. It's the perfect dish for a hot day as it not only quenches thirst but also energizes. Gazpacho can be served as a light appetizer, and its elegance allows it to be included in the menu of even the most sophisticated evenings. The best way to enjoy this soup is chilled, drizzled with fragrant olive oil and garnished with fresh basil.
1
Finely chop the pepper and shallots. Sauté them in a small pot with a little olive oil until the onion turns golden.
- Shallots: 1 head
- Red sweet pepper: 1 piece
- Olive oil: 20 ml
2
Chop the tomatoes coarsely. Cut the lemongrass stalks in half and crush or mash them with a knife. Combine the cooked vegetables, tomatoes, lemongrass, and all other ingredients except for watermelon and passion fruit in a large bowl, mix, cover, and refrigerate overnight.
- Tomatoes: 1 kg
- Lemon grass: 1 stem
- Tomato juice: 500 ml
- TABASCO®: 0.5 teaspoon
- Worcestershire sauce: 1 tablespoon
- Green basil: 15 g
3
Blend the watermelon in a blender until pureed. Add the watermelon puree and passion fruit pulp to the tomato mixture. Remove the lemongrass stalks and blend everything in the blender in several batches until smooth.
- Watermelon: 750 g
- Passion fruit: 1 piece
4
Strain through a fine sieve. Taste to see if more spices are needed, add balsamic vinegar to taste.
- Balsamic vinegar: 1 tablespoon
- Sea salt: to taste
- Ground black pepper: to taste
5
Let cool for at least four hours. Serve cold, drizzled with olive oil.
- Olive oil: 20 ml