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Tomato and Watermelon Gazpacho

Tomato and Watermelon Gazpacho

Serves 4-6

1 kg ripe tomatoes, deseeded, chopped roughly
200g watermelon, seeded, skinned, chopped
2 cloves of garlic, diced
1 small shallot, diced
50g ciabatta, crusts removed, cubed
½ bottle Alicos salsa pronta di pomodoro
Small bunch fresh basil, leaves picked
1Tbsp Capirete sherry vinegar
100ml extra virgin olive oil  (EVO)
Sea salt and freshly ground black pepper

Place tomatoes, watermelon, garlic, shallot, ciabatta, Salsa Pronta and basil leaves in a blender and blitz until well blended.
Add vinegar and EVO while the blender is still running.
Season and chill well until needed.

To serve: pour into bowls, drizzle with more EVO and enjoy with croutons, Serrano ham, El Navarrico piquillo pimientos or hardboiled eggs.

Sabato


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