Watermelon Gazpacho with Sheep Cheese
Soups • Italian
Description
Watermelon Gazpacho with Sheep Cheese
Ingredients
- Watermelon ½ piece
- Spanish onions 1 head
- Red Grape Juice 5 oz
- Ground Almonds 0 oz
- Courgette 1 piece
- Croutons 4 pieces
- Farmers cheese 0 oz
- Red Wine Vinegar 4 tablespoons
- Fresh Mint to taste
- Olive Oil to taste
- Flaky sea salt a pinch
Step-by-Step Guide
Step 1
Cut the flesh of the seedless watermelon into large pieces and place them in a blender, adding half a head of chopped red onion, half a cucumber peeled and seeded, and ground almonds. Blend until smooth.
Step 2
Add a pinch of salt and a couple of tablespoons of vinegar to the puree, mix, and refrigerate for half an hour.
Step 3
Meanwhile, chop the remaining onion and cucumber, and distribute them among 4 plates. Peel and seed the grapes, and also distribute them among the plates.
Step 4
Spread a small amount of sheep cheese on 4 slices of oven-dried wheat bread.
Step 5
Carefully ladle the watermelon puree into the plates, top each serving with a slice of bread with cheese, sprinkle with chopped fresh mint, and drizzle with olive oil.
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