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.

8

20m

Note: + 1 hour chilling time

0m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

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.

STEP 3

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.

Dietary information

Vegetarian
Vegan
Gluten-free
Dairy-free
Egg-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.