Can we give the traditional tomato gazpacho recipe a makeover and make it even more refreshing? Teresa Rebelo says yes!
The proof is in this delicious version of watermelon gazpacho, full of flavor and freshness. Although watermelon is delicious enough to stand alone, it is also a great ingredient to add to the most varied summer recipes.
Who knows, this recipe will become a classic and one of your favorites of the season!
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients (for 4 persons)
For the watermelon gazpacho:
300 g watermelon, peeled and seeded
120 g ripe tomato, peeled
50 g cucumber, peeled and seeded
25 g roasted red pepper, canned
30 g bread (mixed flours)
35 g olive oil
20 g red onion
½ clove of garlic
1 tsp balsamic vinegar
1 tsp of cider vinegar
A pinch of salt and freshly ground black pepper
2 ice cubes
For the sautéed prawns:
8 prawns
1 clove of garlic
A drizzle of lemon juice
A pinch of salt, chili powder, and black pepper
A drizzle of olive oil
For serving:
Watermelon cubes
Cucumber cubes
Croutons (optional)
Coriander or fresh basil
A splash of olive oil
RODI products used in the preparation of this recipe:
Kitchen sink: Box Line 74
Tap/mixer: Line MN 1021
Accessories: Plastic colander and Bamboo chopping board
Instructions
Combine all of the ingredients in a blender or food processor and puree until the gazpacho reaches your desired consistency.
Include the ice cubes only if your blender or robot has the power to do so.
Taste and adjust seasonings. If you think the gazpacho is too thin, add a little more bread.
Refrigerate until completely chilled.
Meanwhile, prepare the prawns. Peel them and drizzle them with lemon juice.
Put a drizzle of olive oil and a crushed garlic clove in a frying pan.
Let it heat up well, rotating the garlic clove all over the pan.
Add the prawns and season with a pinch of salt, black pepper, and sweet chili powder.
Cook it until the prawns are well colored. It should take about 5 minutes.
Let it cool and store in the fridge until serving.
Serve the gazpacho in small bowls and garnish with the prawns, the cucumber and watermelon cubes, coriander or basil leaves, and a drizzle of olive oil. You can also add croutons.
Tip: Store the gazpacho in glass bottles and take it to the beach or for a picnic. It’s delicious and super refreshing, even without the prawns or the toppings!
Recipe developed by:
