Piccolo tomato and watermelon gazpacho

15 minutes


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


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
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
Add the olive oil and vinegar and blend until everything becomes smooth and creamy. But again, do this in steps to your own taste
Finally, season with salt and pepper and then transfer to a fridge to cool for at least an hour
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
To serve, pour into glasses or plastic beakers for children and top with a small sprinkling of chopped cucumber