Water Melon and Peach Gazpacho!!!!! ( serves four as a substantial lunch or six as first course or soup course for a tasting menu or dinner party)!

Paul Walker

Paul Walker

14th October 2011
Paul Walker

Water Melon and Peach Gazpacho!!!!! ( serves four as a substantial lunch or six as first course or soup course for a tasting menu or dinner party)!

I have always loved a well mad Gazpacho and this is one that I created that is real twist on the original.


  • 500 grams Water Melon
  • 6 Peaches, skinned and stone removed
  • 300 grams Tomatoes
  • 2 Clove Garlic
  • 200grams Stale Bread ( a good Ciabatta
  • or sour dough is ideal for this recipe)
  • 150 grams Finely Diced white onion
  • 500mls Extra Virgin olive oil
  • Salt and Cracked Black pepper (to
  • taste)!
  • To Garnish!!!
  • Assortment of Italian meats i.e. Salami, Bressaola,
  • Parma Ham, mortadella (around 300 grams in total)!
  • Assortment of Mixed berries (Strawberries, blueberries,
  • raspberries, blackcurrants. This is dependant on what is
  • in season)!
  • Selection of Micro Greens ( i.e. zesty mustard green frills,
  • Broccoli sprout, Dark Opal Basil. Celery Leaves. Again, this is
  • dependant on what is available)


Place all the ingredients for the Gazpacho into a bowl (except for the salt and
cracked black pepper), cover with cling film and marinate in the fridge for 24
hours. After 24 hours, remove from the fridge and liquidize (preferably using a liquidizer
for a smoother texture but a food processor can be used for this stage). Pass through a
fine sieve into a clean bowl and season to taste with the salt and cracked black pepper.
Store in the refrigerator until required.
To Serve!!!
Divide the Gazpacho between four soup plates and decoratively
and artfully garnish with the meats, berries and micro greens.
You can omit the Italian meats and the dish becomes one that is suitable for vegetarians/ vegans!!!

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