Gazpacho Recipe
Pistachio crumble, pomegranate, watermelon, tomato, basil, molasses, crostini.
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Ingredients
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Gazpacho Base
Pistachio Crumble
Garnishes
Method
Prepare the Gazpacho Base
- 1
Blend the Vegetables
In a blender, combine the tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until completely smooth.
- 2
Add Seasoning
Add olive oil, red wine vinegar, salt, black pepper, and water to the blender. Blend again until well combined. Taste and adjust seasoning if necessary.
- 3
Chill the Soup
Transfer the blended gazpacho into a large bowl or pitcher and refrigerate for at least 2 hours, allowing the flavors to meld.
Make the Pistachio Crumble
- 4
Prepare the Crumble Mixture
In a food processor, combine pistachios, breadcrumbs, olive oil, and salt. Pulse until the mixture resembles coarse crumbs.
- 5
Toast the Crumble
Preheat the oven to 350°F (175°C). Spread the crumble mixture on a baking sheet and toast in the oven for 8-10 minutes, or until golden brown. Stir halfway through for even toasting.
Prepare Garnishes
- 6
Prepare Watermelon
Cut the watermelon into small cubes and set aside.
- 7
Chop Basil
Roughly chop the fresh basil leaves and set aside.
Serve the Gazpacho
- 8
Assemble the Dish
Ladle the chilled gazpacho into bowls. Top with pomegranate seeds, watermelon cubes, chopped basil, and a drizzle of molasses.
- 9
Add Pistachio Crumble
Sprinkle the toasted pistachio crumble over each bowl.
- 10
Serve with Crostini
Serve the gazpacho with crostini on the side for a crunchy accompaniment.