WATERMELON AND TOMATO GAZPACHO
Makes 1.5 litres approximately, serving 6-8 as an entrée.
400 gm very ripe tomatoes, blanched, peeled and chopped
2 peeled garlic cloves, blanched with the tomatoes
600 gm watermelon flesh, roughly chopped, dark seeds discarded
1 400 gm tin Italian chopped tomatoes
160 gm celery, chopped
50 gm golden shallots, chopped
20 ml red wine vinegar
50 ml olive oil
50 ml virgin olive oil
1 handful fresh herbs such as basil, mint and parsley, roughly chopped
½ teaspoon Tabasco
1 teaspoon sea salt, or more to taste
Black pepper to taste
Extra basil leaves for garnish
Extra-virgin olive oil to garnish
Place blanched tomatoes, blanched garlic, watermelon, tinned tomatoes, celery and shallots in a blender and process until smooth.
With the motor running add the vinegar and oils and blend until combined. Add the herbs, Tabasco, salt and pepper and blend again. Add more seasoning to taste.
Refrigerate for at least an hour. Blend again just before serving.
Pour into individual bowls and top with basil leaves and a drizzle of oil.