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Tomato and watermelon gazpacho, crumbled feta and basil chiffonade

Tapas, Salted

Ultra refreshing chilled soup ideal for summer days served in small glasses. A blend of tomato, cucumber and watermelon topped with feta cheese and fresh basil chiffonade.

Ingredients

Recipe for 12 verrines

For the gazpacho

6 Unit(s)
Italian tomatoes
200 Gr
Seedless watermelon
0.50 Unit(s)
Cucumber
30 Ml
Olive oil
15 Ml
White balsamic vinegar
5 Ml
Smoked tabasco

For the garnish

60 Gr
Feta cheese
2 Sprig(s)
Basil
  • Salt and pepper
Tomato and watermelon gazpacho, crumbled feta and basil chiffonade

Preparation time: 30 min

  • General preparation

    Make a small cross cut in the skin of the tomatoes. Peel the cucumber and cut it into pieces. Cut the watermelon flesh into pieces. Crumble the feta.

  • Gazpacho preparation

    Plunge the tomatoes into boiling water 10 seconds before immersing them in ice water to peel them easily. Mix in a blender the watermelon, cucumber and tomatoes, until you obtain a smooth puree. Add olive oil and vinegar and season with salt and pepper. Let cool in the refrigerator a few hours or on an ice bath so that the gazpacho gets chilled.

  • Mounting your tapas

    Pour the gazpacho in small glasses and garnish with crumbled feta cheese and last minute chopped basil.

Choose ripe tomatoes for this recipe to obtain the tastiest gazpacho.

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