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Watermelon Gazpacho with Feta Cheese and Basil Oil

25 mins

4 people

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

I love using fresh fruit in gazpacho soups. In this recipe, I use fresh watermelon for a fruity and refreshing touch to this classic Spanish cold soup. This recipe is the ideal summer starter when you have guests and a barbecue on the go. You can make the soup the day before and store it in the fridge. This will help the flavours in the soup to blend better. Serve it really cold and garnish with some chopped feta cheese, watermelon, toasted croutons and a drizzle of basil oil. You can also add other ingredients such as crab meat with chopped avocado or thinly sliced ibérico ham with chopped hard-boiled egg.

Ingredients
Method

250g watermelon, peeled and seeds removed
250g plum tomatoes, eye removed and roughly chopped
½ white onion, peeled and roughly chopped
½ green pepper, core removed and roughly chopped
½ red pepper, core removed and roughly chopped
½ cucumber, peeled and roughly chopped
1 to 3 tbsp of sherry vinegar
3 tbsp of extra virgin olive oil
Salt to taste
To garnish:
100g feta cheese, cut into small cubes
100g cucumber, cut into small cubes
100g watermelon, cut into small cubes
Toasted croutons
6 tbsp of extra virgin olive oil
8 basil leaves

Prepare all the vegetables in advance and allow them to soak with a pinch of salt for at least 30 minutes.
In a food processor or using a stick blender in a large bowl, blend all the fruit and vegetables until smooth.
Add the olive oil, sherry vinegar and blend again. If the soup is a bit too thick you can add some water to help it achieve the right consistency.
Season with salt to taste and chill in the refrigerator overnight.
The next day take the soup out, whisk or blend together.
To make the basil oil, finely chop the basil leaves, mix with the olive oil and blend in a food processor until smooth.
Serve the gazpacho in four chilled soup bowls and garnish with the feta cheese, watermelon, croutons and a drizzle of basil oil.

Ingredients

250g watermelon, peeled and seeds removed
250g plum tomatoes, eye removed and roughly chopped
½ white onion, peeled and roughly chopped
½ green pepper, core removed and roughly chopped
½ red pepper, core removed and roughly chopped
½ cucumber, peeled and roughly chopped
1 to 3 tbsp of sherry vinegar
3 tbsp of extra virgin olive oil
Salt to taste
To garnish:
100g feta cheese, cut into small cubes
100g cucumber, cut into small cubes
100g watermelon, cut into small cubes
Toasted croutons
6 tbsp of extra virgin olive oil
8 basil leaves

Method

Prepare all the vegetables in advance and allow them to soak with a pinch of salt for at least 30 minutes.
In a food processor or using a stick blender in a large bowl, blend all the fruit and vegetables until smooth.
Add the olive oil, sherry vinegar and blend again. If the soup is a bit too thick you can add some water to help it achieve the right consistency.
Season with salt to taste and chill in the refrigerator overnight.
The next day take the soup out, whisk or blend together.
To make the basil oil, finely chop the basil leaves, mix with the olive oil and blend in a food processor until smooth.
Serve the gazpacho in four chilled soup bowls and garnish with the feta cheese, watermelon, croutons and a drizzle of basil oil.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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