Wat je eerst moet weten
Tomato and watermelon gazpacho
The group of old ladies that were brought to teach me how to thread tomatoes together into a fine bunch were the funniest lot of pensioners I have ever met.
- 2 kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)
- 5 cloves garlic, peeled and roughly chopped
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First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool.
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Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of salt and a good grind of black pepper. Blend until smooth and then, with the blender still going, add the vinegar and olive oil. Refrigerate until needed.
