Serves: 6
Difficulty: easy
Prep time: 20 minutes
Cook time: none
Gazpacho
2 kg vine ripened cherry tomatoes, roughly chopped
5 cloves garlic, peeled and roughly chopped
1 small red onion, roughly chopped
small handful basil leaves
400 g watermelon rind and seeds removed, roughly chopped
100 g bread, crust removed and torn into small pieces
1/2 C (125 ml) tomato juice
2 Tbsp (30 ml) red wine vinegar
4/5 C (200 ml) olive oil, plus extra for drizzling
sea salt and black pepper to taste
To Serve
extra tomatoes
basil leaves
olive oil
Gazpacho
Set aside 12 tomatoes for garnishing. Place the rest of the tomatoes, garlic, onion, watermelon, bread, tomato juice and basil in a blender (or large bowl if using a hand blender) along with a teaspoon of salt and a good grind of black pepper. Blend until smooth. Add the vinegar and then, with the blender still going, add the olive oil in a steady stream. Refrigerate until needed.
To Serve
Pour the soup into individual bowls and top with the reserved cherry tomatoes, that have been cut into quarters. Garnish with torn up basil leaves, along with a final drizzle of oil. Finish with a little sea salt and another little crack of black pepper.
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