19 August, 2018
This is literally one of the best things I ever ate. And cooked. It has so many layers of flavor that it just explodes in your mouth… It’s refreshing and amazingly healthy. A perfect dish for a hot, summer day.
I had it in a little bistro in Warsaw (yes, I know, Warsaw is not where the gazpachos come from), but the Warsaw chefs are just so fantastically creative that anytime I have a meal there, I come come inspired with new ideas. Celery sorbet coming soon!
- 1kg ripe good quality, summer tomatoes. If you only have cheap, teastless supermarket tomatoes, don't bother. Try another recipe that doesn't include tomatoes.... Good tomatoes are a key to this recipe...
- 300 g of sweet watermelon
- 2 small shallots or 1 small onion
- 1 small clove of garlic
- 3 table spoons olive oil
- salt, fresh ground pepper
- fresh mint
- Place the tomatoes (+/- 1 kg) in a large pot and pour boiling water over them. Leave for a few minutes, then pour our the water and peel the tomatoes. The skin will be coming out easily. Chop them roughly and place in a blender.
- Remove the skin and seeds from the watermelon (+/-300g). Chop it roughly and place in the blender.
- Peel the shallots and garlic, chop them roughly and place in the blender. Add 1 table spoon olive oil.
- Add salt and pepper and blend until smooth and some more. You don't want any chunks.
- Check the seasoning and add more salt or pepper if necessary.
- Place in the fridge for at least 2 hours, ideally all night. You want the flavors to blend together.
- When serving, add olive oil to each bowl, add some chopped mint and more fresh ground pepper. You can also serve with croutons, toasts etc.
- Enjoy and if you like it - let me know!