Watermelon Gazpacho with Sheep Cheese

Soups | Italian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Watermelon Gazpacho with Sheep Cheese

Ingredients

Watermelon - ½ piece
Spanish onions - 1 head
Red Grape Juice - 5.3 oz
Ground Almonds - 2.5 oz
Courgette - 1 piece
Croutons - 4 pieces
Farmers cheese - 2.5 oz
Red Wine Vinegar - 4 tablespoons
Fresh Mint - to taste
Olive Oil - to taste
Flaky sea salt - a pinch

Step by Step guide

Step 1

Cut the flesh of the seedless watermelon into large pieces and place them in a blender, adding half a head of chopped red onion, half a cucumber peeled and seeded, and ground almonds. Blend until smooth.

Step 2

Add a pinch of salt and a couple of tablespoons of vinegar to the puree, mix, and refrigerate for half an hour.

Step 3

Meanwhile, chop the remaining onion and cucumber, and distribute them among 4 plates. Peel and seed the grapes, and also distribute them among the plates.

Step 4

Spread a small amount of sheep cheese on 4 slices of oven-dried wheat bread.

Step 5

Carefully ladle the watermelon puree into the plates, top each serving with a slice of bread with cheese, sprinkle with chopped fresh mint, and drizzle with olive oil.