Toast the start of your next dinner party this summer with a refreshing gazpacho starter. (You can never make too many toasts!) That’s how we kicked off dinner at our little backyard patio party earlier this summer.
I love a bowl of cool, classic and tomato based gazpacho, but I think this fruit focused version is my favorite. Feel free to mess with the ingredients and proportions of things. This is summer cooking at it’s best. There’s no oven involved and it’s supposed to be this easy.
- [b][u]For the gazpacho
- [/b][/u]1 heaping cup seedless cucumber
- 1 roma tomato
- 3 heaping cups watermelon
- 2 cloves garlic
- 1 shallot, roughly chopped
- basil (good handful)
- parsley (good handful)
- 1 jalapeno
- salt & pepper to taste
- [b]For the garnish[/b]
- roughly chopped fennel, cucumber, jalapeno and watermelon
- olive oil
- salt & pepper
- For the gazpacho
- Blend all of the ingredients in a high speed blender (through the jalapeno) until the soup reaches your preferred consistency. Taste and add more herbs, salt and pepper to taste. Chill in the fridge for at least 30 minutes before serving to allow flavors time to develop.
- For the garnish
- Roughly chop the fennel, cucumber, jalapeno and watermelon. Spoon on top of the gazpacho prior to serving and finish with a drizzle of olive oil and sprinkle of salt and pepper.
After we’d polished off the cheese board we were ready to sit down and tuck into the main spread. Sando has the recipes for her Shrimp Pasta Salad and Gyro Flatbreads over on her blog right now. (Still to come, skillet s’mores and some tips on setting the table.)0