Watermelon Gazpacho, Burrata and Tricolors Tomatoes
Watermelon Gazpacho, Burrata and Tricolors Tomatoes
A refreshing watermelon gazpacho - refreshing & delicious for a hot summer's day.
Ingredients
- 450 Grams(1 pound, no skin) Watermelon
- ½ Small Red Onion
- 1 Tablespoons White Balsamic Vinegar (or apple cider vinegar)
- 2 Tablespoons Olive Oil
- 1 Lime Juice
- Salt and Pepper
FOR THE GARNISH
- ¼ Fennel
- ¼ Cucumber
- Green, Yellow, Black, Red Tomatoes (or as many different colored tomatoes as you can find)
- (red basil if you find or shizo) Basil Leaves
- Fleur de Sel and Black Pepper
- 2 Tablespoons Olive Oil
- 2 Burrata or Mozarella di Bufala
Instructions
I like to use watermelon in salty dishes. It can be added in the classic Greek Salad with Feta cheese, tomatoes, and black olives.
- Slice the fennel very very finely and soak in ice water.
- Peel, then cut the watermelon flesh in cubes, chop the half small red onion, add lime juice, olive oil and vinegar in a blender. Add salt and pepper, Mix well. Reserve, keep cold.
- Cut the burrata in half and cut the tomatoes in all different shapes, make 4 long thin slices of cucumber skin on, and place with love in a large pasta bowl.
- Add the watermelon gazpacho, decorate with basil leaves. Salt and pepper around the burrata, add olive oil, and eat cold.
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