Watermelon gazpacho with feta toast points
ByronTalbott · ♥ 643 likes · 18.9K views · 10 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 tbsp cilantro
- 1 whole cucumber
- 3–4 whole banana peppers
- 1 tbsp paprika
- 3–4 tbsp olive oil
- ½ whole watermelon
- Roma tomatoes and beefsteaks
- celery tops
- ½ whole onion
Cut the tomatoes, celery tops, cilantro, cucumber, half an onion and peppers into chunks; scoop about half the watermelon into the bowl in big chunks.
- salt
- lemon juice
- garlic powder
Season with a little salt to start drawing out the juices, reserving some for later; add lemon juice, paprika, garlic powder and olive oil and toss.
Cover and marinate in the fridge at least two hours (here about two and a half hours); 24 hours is recommended.
Blend everything with its juices, adding water only if there is not enough liquid.
- fennel tops
Chill another 30 to 45 minutes so the flavours develop and the whipped-in air settles.
- red onion
- watermelon
- chive
- salt, lemon juice, olive oil
For the garnish, toss strips of red onion and watermelon with chive, fennel tops, a little salt, lemon juice and olive oil.
Fennel and watermelon garnish
- sourdough toast points
- olive oil
- black pepper
- feta
Brush the toast points with olive oil, season with salt and black pepper, toast in the oven, then broil until crispy; top with feta and return to the oven until the feta is toasty.
Mix the gazpacho well, ladle into bowls, set the garnish in the middle, add a toast point, a drizzle of olive oil, herbs and cracked black pepper.
Plating the gazpacho