Equipment
Ingredients
Produce Base
- 600 g watermelon, cubed and seeded
- 400 g tomatoes, cored and roughly chopped
Aromatics & Seasoning
- 1 garlic, peeled and smashed
- 30 ml lemon juice, freshly squeezed
- 45 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Using a chef's knife and cutting board, chop the watermelon and tomatoes into large, uniform chunks to ensure even blending. Prepare the garlic and juice the lemon.
Place the chopped watermelon, tomatoes, smashed garlic clove, lemon juice, kosher salt, and black pepper into the blender.
Blend the mixture on high speed until completely liquified and perfectly smooth. This should take about 1 to 2 minutes depending on your blender.
With the blender running on its lowest setting, slowly stream in the extra virgin olive oil. This will emulsify the soup, creating a silky and luxurious mouthfeel.
Transfer the gazpacho to an airtight container and refrigerate at 4°C (39°F) for at least 2 hours. Chilling allows the flavors to meld and the soup to become fully refreshing.
Stir the chilled soup well, as some natural separation may have occurred. Pour into cold bowls and serve immediately.
Chef's Notes
- Always chill your serving bowls in the freezer for 15 minutes before plating to keep the soup ice-cold at the table.
- For an elegant presentation, garnish the soup with a brunoise (tiny dice) of fresh cucumber, a tiny sprig of mint, and a few drops of high-quality olive oil.
- The quality of the olive oil dictates the final finish of the soup. Use a grassy, peppery extra virgin olive oil for the best aromatic contrast against the sweet fruit.
- If your garlic clove has a green sprout in the center, remove and discard it. This germ contains harsh, bitter compounds that can overpower delicate raw soups.
Storage
Refrigerator: 3 days — Keep in an airtight container. Separation is natural; stir well before serving.
