Watermelon and tomato gazpacho
Ingredients for 4 Servings
- 2 slices of toasted bread
- 3 tbsp. white wine vinegar
- 5 tbsp. olive oil
- 500 g tomato
- 1/2 cucumber
- 1 red pepper
- 1 garlic clove
- 500 g watermelon
- Basil leaves
- 1/2 lime
- Salt
- Freshly ground pepper
Preparation
- Finely dice the toasted bread and mix with vinegar and oil.
- Wash and halve tomatoes, removing the stalk and pips.
- Peel the cucumber, dice with the tomatoes and watermelon flesh.
- Wash the lemons with hot water, grate the peel finely and then squeeze out the juice
- Wash the basil and pat dry.
- Purée the toast, tomatoes, cucumber, red pepper, garlic, watermelon, basil, lime zest and juice, then cover and chill for about 60 minutes.
- Season the gazpacho with salt and pepper, garnish with fresh basil and serve.
