Piccolo tomato and watermelon gazpacho

6
15 minutes

Ingredients

Tomato and watermelon gazpacho

  • 500g of Piccolo tomatoes, halved
  • 500g of watermelon, cut into chunks, seeds removed
  • 1/2 cucumber, peeled and roughly chopped
  • olive oil, 5–6 tbsp, preferably a fruity Spanish oil
  • red wine vinegar, 1–2 tbsp
  • 1 slice of stale bread, white, broken into pieces
  • garlic cloves, 2–3, crushed
  • salt
  • pepper

To garnish

  • 1/2 cucumber, finely diced

Method

1
Traditionally, gazpacho was made using a wooden mortar or 'dornillo', but it’s a lot easier to throw everything into a blender or food processor
2
So, first blitz the tomato, watermelon, cucumber and stale bread together and then add a clove of garlic at a time, stopping and tasting in between until you are happy with the level of garlic. I can go for 3 cloves but some people aren’t so enamored
3
Add the olive oil and vinegar and blend until everything becomes smooth and creamy. But again, do this in steps to your own taste
4
Finally, season with salt and pepper and then transfer to a fridge to cool for at least an hour
5
If you are taking the gazpacho on a picnic, a good tip here is to fill a thermos with ice cubes and water to get it ready. Obviously, empty the flask before pouring the gazpacho in
6
To serve, pour into glasses or plastic beakers for children and top with a small sprinkling of chopped cucumber