Watermelon gazpacho with sheep cheese
4 servings
45 minutes
Watermelon gazpacho with sheep cheese is a refreshing and exquisite cold soup inspired by classic Spanish cuisine but with an Italian twist. This unusual recipe combines the sweet juiciness of watermelon, the tang of red wine vinegar, and the nutty note of ground almonds, creating an incredible harmony of flavors. The light spiciness of red onion and the freshness of cucumber complement the overall palette, while sheep cheese adds a creamy texture and richness to the dish. Crispy croutons and juicy grapes add interesting contrasts, and the aroma of fresh mint and olive oil turns each spoonful into true delight. This gazpacho is perfect for summer days, providing coolness and gastronomic pleasure, and it also works well as a light appetizer before the main course.
1
Cut the seedless watermelon flesh into large pieces and put it in a blender, add half a head of chopped red onion, half a peeled and seeded cucumber, and ground almonds. Blend into a puree.
- Watermelon: 0.5 piece
- Red onion: 1 head
- Cucumbers: 1 piece
- Ground almonds: 70 g
2
Add a pinch of salt and a couple of tablespoons of vinegar to the puree, mix, and refrigerate for half an hour.
- Coarse sea salt: pinch
- Red wine vinegar: 4 tablespoons
3
Meanwhile, chop the remaining onion and cucumber, and distribute them onto 4 plates. Peel the grapes and remove the seeds, then also distribute them onto the plates.
- Red onion: 1 head
- Cucumbers: 1 piece
- Green grapes: 150 g
4
Spread a small amount of sheep cheese on 4 slices of oven-dried wheat bread.
- Toast: 4 g
- Sheep cheese: 70 g
5
Carefully pour the watermelon puree into the plates, place a slice of bread with cheese on top of each portion, sprinkle with chopped fresh mint, and drizzle with olive oil.
- Watermelon: 0.5 piece
- Toast: 4 g
- Sheep cheese: 70 g
- Fresh mint: to taste
- Extra virgin olive oil: to taste