TOMATO AND WATERMELON GAZPACHO

(Serve 4)

 

1 kg     ripe Roma tomatoes, washed and chopped

150 g   sliced celery

100 g   chopped spring onions

2          large slices (±400g watermelon flesh)

250 ml tomato juice

3          garlic cloves, crushed

80 ml  good quality olive oil

1          lemon, zested

30 ml   lemon juice

30 ml  soft brown sugar

handful of basil leaves

salt and black pepper to taste

chilli flakes to taste

 

TO SERVE

fresh basil, basil pesto, olive oil, chilli flakes or black pepper and coarse salt

METHOD:

  • Blend the tomatoes, celery, spring onion, watermelon, tomato juice, garlic, lemon zest and juice, brown sugar and basil in a blender. Taste and add salt and pepper to taste.  You can add some chilli flakes (optional and to taste).  Add more lemon juice or brown sugar to taste and chill in the fridge
  • Serve in glasses or bowls – topped with more fresh basil, basil pesto and a generous drizzle of extra virgin olive oil. Sprinkle over some black pepper/chilli flakes and coarse salt
  • OPTIONAL to add some ice cubes

 

 

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