Tomato-Watermelon Gazpacho

Ingredients:

• 1 slice of watermelon (400 g approx.)
• 3 tomatoes
• 1/2 red pepper
• 1 red pepper
• 10 basil leaves
• 1 spring onion
• 1 Tbsp. sherry vinegar
• 2 cases. olive oil
• salt pepper.

Coarsely chop the onion with the deseeded chilli and bell pepper. Wash and seed the tomatoes, cut them into cubes.
Remove the rind from the slice of watermelon, then rid the flesh of the black seeds and cut it into small pieces.
Grind the tomatoes in a blender with the watermelon, onion, pepper, chilli and six rinsed basil leaves.
Add olive oil and vinegar. Season with salt and ground pepper. Give a final turn of the blender to
to obtain a homogeneous consistency.
Leave the gazpacho in the refrigerator for 2 hours. Serve garnished with basil.

Advice

Enjoy this cold soup with small pieces of toasted bread.
Wine
South White.