05. Aug

Watermelon gazpacho with olive-basil ice-cream

Do you feel like cooking something without actually cooking?
So how about watermelon gazpacho with olive ice-cream?
There are so many variations and modifications you can make you’ll never get tired of it.
Just mix all the ingredients and serve. Quick and simple! Ideal for hot summer days.
I like that… Let’s get down to work, then.

Ingredients:

1/4 large watermelon peeled/cut into smaller pieces 3 large tomatoes cut into pieces
1 peeled cucumber cut into pieces
1 pepper
1 small red onion
1 lemon
2 spoonfuls of extra virgin olive oil
1/2 spoonful of sea salt (Maldon)

For decoration:

100% almond paste
1 spoonful of extra virgin olive oil
1 spoonful of balsamic vinegar
a pinch of pepper
1 hot chilli pepper
watermelon cut into pieces
cucumber cut into pieces
olive-basil ice-cream

Directions:

1. Wash the tomatoes and cut them in half. Remove the hard part at the stem and cut them into pieces. Put them into a mixer and mix a bit.
Remove the cucumber ends and add it to the mixer, peeled and cut.
Cut the pepper into large pieces, add the onion cut into pieces, squeeze the lemon and watermelon. Cut the watermelon in half. Then dig out the flesh and cut it into pieces of any size you like. Keep a part of the watermelon to decorate the soup later on.
How do you buy watermelon?
Not every watermelon is sweet. Some people snap them, weigh them or knock on them expertly. However, the best ever method was the one of my father’s. He turned the watermelon upside down, looked at it and, smiling conspiratorially, said: ‘Female – that’s the sweetest.’ When I buy watermelon myself today, I use my dad’s method to choose one. It has never let me down, but I’m going to keep the secret. Suffice it to say there are male and female watermelons.
Put the watermelon into a mixer, add salt, olive oil and mix everything.
I like to upgrade traditional recipes and watermelon will turn cold gazpacho soup into a sweet and refreshing treat.
Last but not least, add a bit of something hot. What you get is a perfect balance of tastes – not to mention the spicy final touch that only a chilli pepper in exactly the right amount can bring to food.
Check the soup density and if needed, add some more water. Cool it down for at least 3 hours before serving. Serve the soup with pieces of watermelon and cucumber. And don’t miss out on 100% almond paste made from Sicilian almonds!
And the cherry on the cake? Olive-basil ice-cream!

Simply. Angelato