Watermelon Gazpacho Recipe
chilled broth with tomatoes and watermelon, sweet corn, bell pepper, fennel, and crispy shallot, finished with feta and tortilla strips
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Ingredients
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Vegetables & Fruits
Herbs & Spices
Dairy
Grains
Method
Preparation
Prepare the Gazpacho Base
In a blender, combine the diced watermelon, tomatoes, sweet corn, red bell pepper, and fennel. Blend until smooth. Add olive oil, chopped basil, salt, and black pepper to taste, then blend again until well mixed.
Chill the Gazpacho
Transfer the blended mixture to a large bowl or pitcher and refrigerate for at least 2 hours, allowing the flavors to meld and the mixture to chill.
Serving
Prepare the Garnish
While the gazpacho is chilling, heat a small amount of oil in a pan over medium heat. Add the sliced shallots and sauté until they are crispy and golden brown. Remove and drain on paper towels.
Serve the Gazpacho
Once chilled, serve the gazpacho in bowls. Top with crumbled feta cheese, crispy shallots, and tortilla strips for added texture. Enjoy!