Recipe from Barcelona Cooking
Serves 4
Gazpacho
- 3 tomatoes, diced
- 1/2 clove of garlic, minced
- I bunch basil
- ½ cucumber, diced
- 1 T. mustard
- 2 T. sherry wine vinegar
- 4 T. olive oil
- 2 t. of sugar
- 250 ml water
- 50 gr watermelon
Place the tomatoes, garlic, and basil on an oven tray with a little coating of oil and roast at 120C for around half an hour. Place all the roasted ingredients in a bowl, along with the cucumber, mustard, vinegar, olive oil, and sugar. Cover the ingredients with the water and refrigerate.
Peel the watermelon and remove the seeds and then blend until liquefied. Mix the watermelon with the tomato mixture, blend, then strain. Return the soup to the refrigerator to chill.
Shrimp
- 4 large shrimp
- 1 T. of plain yogurt
- 5 drops sesame oil
- Maldon salt
While the gazpacho is chilling, peel the shrimp, leaving the tip of the tail intact. Mix the shrimp with the yogurt and sesame oil and let marinate for one hour. Sauté the shrimp in a hot pan and sprinkle them with Maldon salt.
For the crouton, rub a slice of bread with a clove of raw garlic, cut it into croutons, and toast in the oven until crispy.
To serve the gazpacho, ladle the cold soup in bowls and garnish with the croutons and shrimp.