So refreshing during these hot summer days! It’s between 34°c and 38°c everyday here… Loaded with water, watermelon is a perfect fruit to blend with some tomatoes as a cold soup. It makes for a wonderful no fuss, no cooking, light lunch if you just serve it with slices of bread and a pretty cheese board. Scoop out the flesh out of the watermelon then pour back the gazpacho in it for a perfect presentation 🙂 Don’t forget to put on the table, pitchers filled with lemonade in matching colors!
Usually this soup comes with feta cheese but as some members of my family are not really into it, I serve it with basilic 😉
Recipe (serves 10) :
- 1 big watermelon
- 1kg tomatoes
- 1 big onion or 2 small
- 5 sprigs of basilic (and more for serving)
- 4 tablespoons apple cider vinegar
- 6 tablespoons olive oil
- Salt and pepper
- 2 teaspoons honey (optional)
- Cut the watermelon in two and scoop out the flesh into a large mixing bowl. Cut the tomatoes and onion into rough pieces, add to the bowl and keep in the fridge for about 3 hours. This allows the fruit and tomatoes to chill before blending so you can serve immediately when ready. I observed that when you leave it to chill after you blended everything, the pulp separates from the liquid and you have to blend it all again.
- Add salt and pepper, mix and taste a piece of tomato or watermelon and add more salt and pepper if needed (I can’t really tell you how much because when it comes to soup, it’s every time a different amount for the same recipe. What I do, is always taste a piece before blending so I can still adjust).
- Pour half the content of the bowl in a blender, then add 2 tablespoons of apple cider vinegar, 3 tablespoons of olive oil and a teaspoon of honey if you like it sweeter.
- Blend until smooth (You can add ice cubes or chilled water if too thick.), fill one half of the empty watermelon and repeat operation 2 with the other half of the mixing bowl.
- Serve with fresh basilic and a drop of olive oil.