Watermelon gazpacho -- Thai style & and gazpacho sorbet with melted Manouri cheese salad

Updated: Apr 25

A gazpacho is the perfect summer soup, cold, refreshing and a beautiful balance of flavors. This soup is thought to be Spanish in origin, but there are a lot of opinions on the origins from Moorish to Greek to Arab. No matter its origins, this soup in fabulous in any version.

A gazpacho is extremely difficult to get perfect. The soup is usually made with raw ingredients, so the produce used should be perfect, well flavored and fresh. The perfect soup should have that perfect balance of flavors!

This soup is sweet, spicy and herby. This balance creates a sense of happiness on your palate, making you want more.

I went a step further with this soup. I churned it into a sorbet and served it as a salad on top of hot pan fried manouri cheese and some greens. An outstanding salad for a warm day. I love the hot and cold combination.

I love Maria Elia's cookbooks, I have every one of them. This one though is probably my favorite, the recipes are wonderful and the flavors creative.

For all recipes from this cookbook, click here.





Ingredients:

1 liter watermelon juice, made from 1 small seedless watermelon

2 plum tomatoes (about 1/2 cup), pureed. I use red heirloom tomatoes as they taste so much better.

1 tablespoon fresh ginger paste

1 garlic clove

1 fresh red chile, or to taste

1/2-1 small shallot

1 small bunch cilantro leaves


2 -3 tablespoons EVOO

Juice of 1 lime

Salt to taste


Garnish:

1/2 cup watermelon, micro diced

1 avocado, diced fine

Fresh cilantro, minced

4 mint leaves


Puree the tomatoes, ginger paste, garlic, chili, shallot and cilantro with the watermelon in a blender. Add the EVOO, lime juice and salt. Mix well and taste for sweetness, salt, spice and herb. Adjust as needed. Cool in refrigerator.

Note: The soup will mellow and smooth out over time.


To serve, ladle the cold soup into a cup or bowl. Top wityh the garnishes and serve immediately.

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