Tart, unique and refreshing, Trish Deseine updates classic Spanish gazpacho – and avocado salad – with watermelon and black vinegar
The tartness of the tomatoes goes well with the sweet melon and the black vinegar (my new favourite ingredient) and anchovies make it all a little funky. Season with salt if you don’t use the anchovies, and serve ice cold, naturally.
Watermelon and green tomato gazpacho
Serves 4, 5 minutes preparation
300g seedless watermelon
2 or 3 green tomatoes
1 small clove garlic, peeled
1 tablespoon olive oil
2 salted anchovies (optional)
1 tablespoon Chinese black vinegar (or sherry or balsamic)
2 or 3 ice cubes
Olive oil for garnish
Put all the ingredients in a Nutribullet or other powerful blender and blitz until smooth. Garnish with ice, a drizzle of oil and slivers of tomato and melon.
Watermelon salad with avocado and sesame
Quick, super nutritious and refreshing, this is my go-to combination of the moment, with prawns or poached salmon bringing the protein and grapefuit or strawberries for acidity.
Serves 2, 5 minutes preparation
1 large slice of seedless watermelon, chopped
2 good handfuls of baby spinach
2 tablespoons toasted sesame
1 avocado, sliced
1/3 cucumber, peeled, sliced
1 teaspoon Chinese black vinegar (or sherry or balsamic)
1 tablespoon toasted sesame oil
Salt and pepper
Toss all the ingredients in a large bowl and serve with extra vinaigrette on the side.