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Watermelon Gaspacho
For the gaspacho:
3 tomatoes
750 g watermelon
40 ml tomato juice
1 red bell pepper
1 lime
A small piece of onion
Chili flakes to taste
Basil for decoration
olive oil
salt
pepper
For the croutons:
2 rolls from the day before
1 clove of garlic
Thyme to taste
1 tsp fennel seeds
1 pinch of chili flakes
olive oil
salt
pepper
Score the tomatoes crosswise at the bottom and cut out the green stalk. Then blanch in boiling water until the skin begins to peel. Rinse the tomatoes in ice water and peel. Dice the tomatoes, peppers, onion and watermelon and place in a tall container. Puree all the ingredients very finely, then season with lime juice, salt and pepper. Press the mixture through a fine-mesh sieve to create a fine gaspacho. Stir in the tomato juice and season again with lime juice, salt and pepper to taste. Chill the soup for a few hours.
For the croutons, preheat the oven grill to maximum. Dice the bread rolls and place in a baking dish. Drizzle the bread with olive oil and add the thyme, fennel seeds and chilli flakes. Season with salt and pepper. Place the dish in the oven for +- 6 minutes. Keep an eye on the bread, the croutons should not get too dark. Divide the soup into bowls or glasses and serve with a little olive oil, basil and chili flakes. Enjoy with the croutons.
We recommend the Summerwäin Rosé as accompaniment
Find a selection of our wines and crémants in the online shop
and you can also buy all of our wines and crémants in the wine shops:
Remerschen, Wellenstein, Wormeldange, Grevenmacher and Vinocity
