Watermelon gazpacho from Tarantino restaurant
1 serving
40 minutes
Watermelon gazpacho from Tarantino restaurant is a bold interpretation of the classic Spanish soup, combining the summer freshness of watermelon with the spicy notes of tomatoes, Tabasco, and balsamic vinegar. This cold soup embodies lightness and sophistication, perfect for hot days. The addition of cider jelly and olive 'soil' gives the dish unexpected textural contrasts, while fresh mint and basil fill it with aroma. The roots of gazpacho go deep into Andalusian cuisine, but in this version tradition gives way to creative reinterpretation, turning it into a true culinary masterpiece. Served chilled, it pairs perfectly with white wines or light sparkling drinks, evoking a sense of tranquility and gastronomic delight.
1
Chop the olives finely and let them dry for an hour.
- Black olives: 10 g
2
Prepare jelly from cider. Mix cider with jelly sheets, heat in a pot without boiling, and refrigerate for a few hours. Cut the jelly into cubes.
- Cider: 250 ml
- Jelly (dessert gel): to taste
3
Cut the watermelon into cubes, setting aside 50 g. Add peeled tomatoes, Tabasco, balsamic vinegar, and basil. Mix the ingredients and blend until smooth. Strain and let cool in the refrigerator.
- Watermelon: 500 g
- Tomatoes: 2 pieces
- Tabasco sauce: pinch
- Balsamic vinegar: 15 ml
- Basil: 5 g
4
Cut balls from the watermelon and place them on a plate with mint, basil, and cider jelly. Pour with watermelon base.
- Watermelon: 500 g
- Mint: to taste
- Basil: 5 g
- Jelly (dessert gel): to taste
