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