Servings
4
Preparation time
10 Minutes
As soon as I set foot on Spanish soil, there is one dish I immediately want to eat: GAZPACHO! SO delicious, refreshing, healthy and, in my opinion, brilliant in its simplicity.
It's not for nothing that the preparation instructions for this recipe are limited, because really folks: easypeasy to make! Of course, I did put my own twist on it, because in this variation I added watermelon.
Cold gazpacho tastes best, so should you have an unguarded moment somewhere during the day: let the blender do its job, put it in the fridge for a few hours and ready to serve!
2 ripe tomatoes
½ small watermelon or ¼ large watermelon
2 grilled peppers from pot
½ cucumber peeled
1 tablespoon of white wine vinegar
1 teaspoon worchestershire sauce
salt and pepper to taste
mint leaves
deco (for example, sprouts)
Wash all ingredients and peel if necessary
Combine all the ingredients in a blender and run for a while until all the hard bits are out. If you have the time: set it aside in the refrigerator for a while so that the gazpacho gets cold and all the flavors are well absorbed
Pour the gazpacho into a bowl or glass and decorate. You can do this, for example, with some sprouts. I used the crunch here with green pesto from Topp'd. Or top it with a roll of Iberico ham, also nice!
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