Gazpacho de sandía

Ingredients

• 1⅛ lbwatermelonweighed without rind, seeded, cubed
• 14⅛ oztomatoesripe, roughly chopped, peeled if desired
• 1onionpeeled, roughly chopped; red onion or spring onion also possible
• 1bell pepperred or green, seeded, roughly chopped
• 1cucumbersmall, peeled, in chunks
• 1 clovesgarlicpeeled, germ removed
• 3 tbspolive oilblend in gradually
• 2 tbspvinegarwhite wine vinegar or balsamic
• saltto taste
• black pepperto taste
• 1¾ ozwhite breadsoaked and squeezed, for body (optional)
• ¾ cupwatercold, for soaking or adjusting consistency (optional)
• 6basilleaves, blended in or as garnish (optional)
• minta few leaves as garnish (optional)
• cumina pinch, blended in (optional)

Method

1. Prep the vegetablesWash the tomatoes, peel them if you like, and chop them roughly. Wash and seed the bell pepper and chop it roughly as well. Peel the onion and cut it into large pieces, then peel the cucumber and cut it into chunks.
2. Prepare the garlicPeel the garlic, halve it and remove the green germ so it doesn't leave a sharp, bitter aftertaste.
3. Cube the watermelonCut the rind off the watermelon, seed it carefully and cube the flesh.
4. Soak the breadIf you want to thicken the gazpacho with bread, soak the stale white bread in cold water for a few minutes now, then squeeze it out well.
5. Blend everything smoothPut the watermelon, tomatoes, bell pepper, onion, cucumber, garlic and the squeezed bread, if using, into the blender and purée until smooth. If you like, add a few basil leaves and a pinch of cumin at this stage too.
6. Emulsify oil and vinegarAdd salt and the wine vinegar, then drizzle in the olive oil gradually with the blender running so it emulsifies nicely into the purée.
7. Adjust and seasonCheck the consistency and thin the gazpacho with a little cold water if needed; thanks to the juicy melon, you usually only need a splash. Season with salt, black pepper and perhaps another dash of vinegar.
8. Chill thoroughlyCover the gazpacho and chill it in the fridge for at least 2 hours.
9. Serve and garnishGive it a good stir before serving, pour into glasses or bowls and garnish with basil or a few mint leaves.

Tips and variations

For a really velvety texture, pass the gazpacho through a fine sieve; if you prefer it lighter, just leave out the cucumber. Tomato juice instead of vinegar gives a softer note, while lemon juice and a red chili make it brighter and hotter. In a hurry? Blend everything with ice instead of chilling it, serve right away and top it with a pico de gallo made from bell pepper and onion. For serving, melon balls or cubes make a lovely garnish, as do grilled, lightly caramelized pieces of melon with a little mint.