600 gr. ripe tomatoes
500 gr. watermelon (skinless)
40 gr. onion
40 gr. green pepper
1 clove of garlic
1 tablespoon olive oil (best extra virgin)
2 tablespoons vinegar
1 pinch of salt
Cut a piece of pepper about 35 grams and wash well. Peel and cut a piece of onion about 35 grams. Chop the vegetables, without need for very fine.
We also add a clove of garlic peeled and laminate.
We wash, peel and chop the tomatoes.
Beat all vegetables until everything is well and fine homogeneous.
Add to our gazpacho chopped seedless watermelon, also the olive oil, vinegar and a pinch of salt (as 2/3 of a teaspoon).
Beat well to make a smooth texture. Taste the watermelon gazpacho to correct the salt and vinegar.
Tips_ Serve with garnishes of your choice. I like black olives, hard-boiled egg and small pieces of cucumber and pepper; mint or parsley also works well, and many people add spring onion, cubes of serrano ham and so on.