Tomato and watermelon gazpacho shots
These tomato and watermelon gazpacho shots are a must-try starter. Bursting with fresh flavour, they’re a refreshing appetiser for the warmer months.
Note: + 1 hour chilling time
- 750g ripe tomatoes, core removed and discarded, coarsely chopped
- 1.3kg watermelon, peeled, coarsely chopped
- 1/2 small red onion, coarsely chopped
- 2 garlic cloves
- 1 tbs coarsely chopped mint
- 1 1/2 tbs red wine vinegar
- 1 tbs lemon juice
- 1/2 Lebanese cucumber, finely chopped
- Extra virgin olive oil, to drizzle
- Mint leaves, extra, to serve
- Lebanese cucumber, extra, thinly sliced, to serve
Place the tomato, watermelon, onion, garlic, mint, vinegar and lemon juice in a food processor. Process until smooth. Place in the fridge for 1 hour to chill and develop the flavours.
Strain the tomato mixture through a fine sieve into a jug, using the back of a spoon to push through as much liquid as possible. Discard the solids. Season.
Pour the tomato mixture among serving glasses. Add the chopped cucumber. Drizzle with a little extra virgin olive oil. Top with mint leaves and decorate rims of glasses with sliced cucumber to serve.
Tomato trick: for the best flavour, buy your tomatoes a few days ahead and allow them to ripen at room temperature.