Watermelon Gazpacho with Avocado

Amazing rich, complex layers, flavors + textures - worth the effort!



Ingredients

  • 500g (1 lb 2oz) watermelon, rind removed, chopped into large chunks

  • 600g (1 lb 6oz)) ripe plum tomatoes, cored and diced

  • 1/2  red onion chopped

  • 2-3 small Persian cucumbers,, chopped

  • 150 g (6 oz) red peppers. deseeded and chopped

  • 3 garlic cloves, chopped

  • 1/3 cup mint, chopped

  • 2/3 cup basil plus extra to serve

  • 120g (5 oz) best good quality bread, any hard crusts removed and cut into chunks

  • 60ml sherry vinegar

  • 120ml extra virgin olive oil, plus extra to serve

  • 1 ripe avocado

  • 2 spring anions, sliced

  • 1 Tbs lemon juice

  • Flaked sea salt and ground black pepper

  • Optional: Add a red chili for additional punch



Instructions

  • Combine the watermelon, tomatoes, red onion, cucumber peppers, garlic, mint half the basil and the bread in a large bowl. Set aside in the fridge for 2-4 hours to marinate

  • Transfer the ingredients from the bowl to a food processor and blend smooth. Pour in the sherry vinegar and olive oil and pulse to combine. Season with salt and black pepper to taste. Set aside in the fridge and chill until needed.

  • Dice the avocado and combine in a small bowl with the spring onions, diced cucumber and remaining olive oil, and lemon juice

  • Season to taste with salt

  • Transfer the gazpacho to individual serving bowls, top each bowl avocado salsa and garnish with the reserved basil, torn into pieces with a final drizzle of olive oil (optional) and serve with crusty sourdough toast



Notes

  • Serves 6-8

  • Tip: Gazpacho always tastes better if you serve it the day after making it - this allows the flavors to intensify.

Adapted from and thanks to Josh Katz from Berber&Q and Carmel in London