When we are staying in our summerhouse in Anavyssos, (about 50kms from Athens, on the Saronic Gulf) we almost feel compelled to use local products. In the summer the population doubles in Anavyssos and the beaches get packed with day trippers from Athens. Nevertheless stubbornly and somehow out of context we navigate through the Touristenströmung to local farmers and cheese producers to source our daily ingredients. The last time we visited one of the producers for vegetables, he offered us a watermelon.
Here is the result: tomato and watermelon gazpacho.
For the Gazpacho
- 2kg ripe tomatoes, blanched, peeled and roughly chopped
- 400g watermelon flesh, deseeded and roughly chopped
- 3 garlic cloves, peeled and roughly chopped
- 150g onion, roughly chopped
- 50g celery, leaves and stalks roughly chopped
- 150ml tomato juice
- 10g basil leaves
- 2 Tbsp red wine vinegar
- 200ml extra virgin olive oil
- 3/4 tsp sea salt
- freshly ground black pepper
- croutons or bread in small cubes
- cucumber, cut into small cubes
- feta cheese, cut into small cubes
- watermelon flesh, deseeded and cut into small cubes
- basil leaves
Place the tomatoes, watermelon, garlic, onions, celery, tomato juice, basil, salt and freshly ground black pepper in a food processor or in a large bowl if using a hand blender. Blend until smooth and then gradually add the vinegar and the olive oil with the blender still going.
Refrigerate until needed.
To serve pour the chilled soup into individual bowls and top with croutons or cubed bread, feta, cucumber, watermelon and some basil leaves.