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!
Appetisers, Low-carb, Soup, Vegan
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
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.