Watermelon Gazpacho

Gazpacho2017 has been a big year so far, for me at least. I have moved job twice, house twice, and country once. I am now back in the canal-strewn city that gave this blog its name a long time ago. Very little has changed since I left in 2011, as befits a city where you can live in a house that was built in the 1590s, but returning to a student city as a proper adult makes you see it in a whole new light. So, in honour of the theme of the same but different, an updated recipe from the early days of the blog.  I have been making gazpacho for years, and didn’t think it needed improving until I tried a watermelon version at Guts & Glory in Amsterdam. The watermelon balances out the heaviness of the garlic and oil, and brings out the sweetness in the tomatoes. It’s simple and quick to make, but chilling it properly is the key to bringing all the flavours together.

Serves four as a starter portion

Ingredients

  • 500g cherry tomatoes, roughly chopped
  • 2 red peppers (preferably the sweet, pointed kind), roughly chopped
  • 350g watermelon, peeled and cubed
  • 1 fat garlic clove, roughly chopped
  • 1 shallot, roughly chopped
  • 2 tablespoons sherry, white or red wine vinegar
  • 3 tablespoons olive oil + a little extra for drizzling before serving
  • 1 teaspoon smoked paprika (optional)
  • Salt & pepper
  • 2 tablespoons of toasted pumpkin seeds

Method

  • Blend all of the ingredients together in a food processor or with a stick blender until  you have a thick, smooth soup.
  • Chill overnight, or for at least two hours.
  • Season well before serving, according to your preference.
  • Serve topped with some toasted pumpkin seeds, and a swirl of olive oil.
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