Fresh Watermelon Gazpacho

Raw, refreshing and bursting with flavour, Andalusia’s trademark food, the gazpacho, is the perfect soup for a hot summer’s day. Often referred to as a liquid salad, gazpacho traditionally consists of fresh summer vegetables and is best enjoyed cold. Aerated with a cream charger, you achieve a pleasantly lightweight mouthfeel, while the watermelon works to harmonise the acidity of the tomatoes.

Equipment

• • Smartwhip cream charger 
  • Siphon
  • Blender 
  • Measuring jug

Gazpacho Ingredients

• • 300 g watermelon, peeled and diced
  • 100 g tomatoes, diced
  • 250 g cucumber, peeled and diced
  • 1⁄2 red capsicum, de-seeded and diced
  • 3 tbsp of spring onion, chopped
  • 1 clove of garlic, crushed
  • 6 g fresh basil, chopped
  • 1 tbsp of red wine vinegar
  • 1⁄2 tsp salt
  • A dash of sriracha

Garnish

A handful of basil leaves

Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

1. 1. Blend the soup ingredients in a blender until you achieve a smooth consistency.
   2. Pour the soup ingredients into a cream dispenser, connect your Smartwhip, and charge it to 15 bar. Shake the cream dispenser 3-5 times to evenly distribute the gas, then set it aside for 15 minutes.
   3. Shake the cream dispenser a few more times before releasing the gazpacho into a measuring jug for serving.

Serving

Pour the gazpacho into four serving glasses and garnish each glass with a few basil leaves. The gazpacho is best served cold and can be accompanied by croutons for a contrast in texture.

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