Watermelon Gazpacho

I discovered this seemingly daring mix in a potluck, from a Spanish friend. The sweetness of the watermelon subtly balances the acidity of the tomato. I just can't get enough!

For 4-5 servings

Ingredients

Garnish

• 80 ml olive oil
• 4 drops Aliksir basil gastronomic oil
• 4 drops Aliksir black pepper gastronomic oil
• salt
• watermelon cubes
• cucumber cubes

Soup

• 1 lb tomatoes (454 g)
• 1 lb watermelon flesh (454 g)
• 2 kirby peeled cucumbers (environ 300 g)
• 1/2 onion (approx. 80 g)
• 40 ml olive oil
• 20 ml vinegar
• 2,5 ml salt
• 2 ml powdered cumin (or 1 drop Aliksir pure cumin essential oil)
• 2 pinches cayenne pepper
• 2 drops Aliksir basil gastronomic oil
• 2 drops Aliksir garlic gastonomic oil

Preparation

Garnish

1. Blend the oils and the salt. Set aside.
2. Chop a few cubes of watermelon and cucumber. Set aside.

Soup

1. Crush the melon and the vegetables in an electric blender.
2. Add the seasonings, mix and adjust to taste.
3. Serve fresh, decorated with a few cubes of cucumber and watermelon and with a dash of flavored oil.