Gazpacho with a twist of watermelon – it’s unexpected, it’s excellent, it’s fresh and spot on. And it’s perfect during those warm summer days.
This chilled soup brings me back to Italy and mine and Stefan’s first trip together. It reminds me of the small picturesque village, Portico di Romagna, where we were staying. Fresh tomatoes, basil in abundance, figs direct from the trees, nice family dinners together with the family whose hotel we worked at for a period of time (stay there if you ever happen to pass this part of Italy, you’ll find the hotel here), and lazy warm summer days.
Unfortunately we’re working all summer long which means that time for relaxation and outdoor activities are somewhat a bit of a shortage. Italy are nothing more but a dream and the sun sometimes feels like a burden rather than something to enjoy since it makes my working place unbearably hot. But sometimes, midst all the job, we manage to catch that summer feeling, go out for a picnic, take a long walk or just have something super summery to eat. Like this gazpacho. Like a fresh drink. Or like homemade ice cream. Because it’s important to catch those short moments. The light and the warmth we get now should energize us for the rest of the year. So to myself and the rest of you – cease the summer!
This recipe is inspired by the talented Maria at All Things Green. Thanks for you’re amazing pics, all the creativity and for reminding me of that life is about listening to yourself <3
And guys remember to enjoy the hot bright summer days!
This gazpacho is easy to make and jam packed with fresh summer flavors. You can add whatever toppings you like but I went for, pumpkin seeds, fresh basil, cucumber, cashew cream and toasted bread. I bet pesto would be great in this soup if you happen to have that on hand. Serve well chilled and enjoy!
800 g watermelon, peeled and deseeded (½ small one)
800 g tomatoes on the vine (6 normal sized or 12 small, I prefer the small ones since they often tend to taste more)
100 g red onion, peeled (1 small)
30 g basil
2 garlic cloves
1 red chili
15 g virgin olive oil
15 g balsamic vinegar
5 g champagne vinegar
75 g cashews
50 g water
20 g lemon juice
Gazpacho. Cut watermelon, tomatoes and onion into big chunks and add to a large bowl. Peel the garlic and give it a crush between the cutting board and the knife to ease the job for the mixer. Deseed the chili by cutting of the shaft and rolling it between your palms, cut side down. The seeds will just fall out because of the pressure from your hands. Cut the chili in a few chunks and roughly tear the basil in your hands (remain the stalks, they’re packed with flavors). PLace it in the bowl and add vinegar, oil, salt and pepper. Mix with a hand blender till smooth. Check the seasoning and add more salt, pepper or vinegar if desired. I added a few drops of Tabasco for a deeper heat. But don’t go too heavy on the chili and Tabasco; there should be a hint of heat without it overpowering the rest of the flavors. Store the soup in the fridge until really cold.
Cashew Cream. Soak the cashew in cold water for about 8 hours. Put them in a blender or food processor till a fine crumb. Gradually add water and lemon juice and mix until completely smooth. Add salt to taste.
Toppings. I served my soup in glasses with some thinly slices cucumber tucked up against the glass (most for presentation purposes, and not for the sake that I’m slightly addicted to that green oblong veggie ;). I added some cashew cream a few leafs of fresh basil and toasted pumpkin seeds. To roast the seeds just add them into a dry pan and toast them on medium-high heat until slightly golden. Remove from the pan and add salt. Some toasted sourdough bread or croutons is also a great addition since it’s filling, sucks up that lovely soup and brings a nice crispy texture to the dish.