Tomato-watermelon Gazpacho Recipe
blistered cherry tomatoes / taggiasca olives / ricotta salata
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Ingredients
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Base Ingredients
Flavor Enhancers
Garnish
Method
Preparation of Ingredients
- 1
Blister the Cherry Tomatoes
Preheat your oven to 425°F (220°C). Place the cherry tomatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 15-20 minutes or until the skins are blistered and slightly charred. Remove from the oven and let cool.
- 2
Prepare the Watermelon
While the tomatoes are roasting, cut the watermelon into cubes and remove the seeds. Set aside in a mixing bowl.
- 3
Chop Vegetables
Dice the cucumber and red bell pepper into small pieces. Add these to the bowl with the watermelon.
- 4
Prepare the Olives
Pit and chop the Taggiasca olives into smaller pieces, then add them to the mixing bowl.
Blending and Serving
- 5
Blend the Gazpacho
In a blender, combine the blistered cherry tomatoes (reserve a few for garnish), watermelon, cucumber, red bell pepper, chopped olives, fresh basil, lemon juice, olive oil, salt, and black pepper. Blend until smooth. Adjust seasoning to taste.
- 6
Chill
Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 1 hour to allow flavors to meld.
- 7
Serve
Ladle the chilled gazpacho into bowls. Crumble ricotta salata on top and garnish with reserved blistered cherry tomatoes and additional basil leaves if desired.
