“Refreshing Watermelon Gazpacho with Watermelon Tuna and Herb Oil: A Summertime Sensation!“
When the sun blazes overhead and the temperatures soar, there’s nothing quite like a chilled bowl of Watermelon Gazpacho to invigorate your senses and tantalize your taste buds. This delightful summer dish combines the natural sweetness of watermelon with the zesty flavors of traditional gazpacho, creating a harmonious medley of taste and texture that’s perfect for beating the heat.
Watermelon Gazpacho – A Cool and Colorful Creation
This gluten-free and vegan-friendly gazpacho is a vibrant celebration of fresh, seasonal ingredients. It starts with ripe, juicy watermelon chunks blended to perfection, resulting in a silky-smooth base that’s both hydrating and delicious. To balance the sweetness, we add a burst of freshness with diced cucumbers, bell peppers, and red onions.
The real magic of Watermelon Gazpacho lies in its flavor-enhancing ingredients: fragrant basil leaves and a hint of red wine vinegar. These elements elevate the gazpacho’s taste, creating a symphony of sweet, tangy, and herbal notes that dance on your palate.
Watermelon Tuna – A Plant-Based Surprise
To take this gazpacho to the next level, we introduce a plant-based twist: Watermelon Tuna. Yes, you read that right! Thin slices of watermelon are marinated to mimic the texture and flavor of tuna, making this dish a delightful surprise for vegans and seafood lovers alike.
The Watermelon Tuna is seasoned with a refreshing herb oil that’s bursting with aromatic herbs. Drizzle this herb oil over the “tuna” and gazpacho for an extra layer of flavor and a pop of vibrant green color.
The Perfect Summer Pairing
Watermelon Gazpacho with Watermelon Tuna and Herb Oil is more than just a soup; it’s a culinary journey that captures the essence of summer. Whether you serve it as a light lunch, a refreshing appetizer, or a palate-cleansing intermezzo at your next dinner party, this dish is sure to impress.
With its vibrant colors, bold flavors, and innovative use of watermelon, it’s no wonder that Watermelon Gazpacho with Watermelon Tuna and Herb Oil is a summertime sensation. So, grab a spoon and experience the cool, refreshing, and unexpected joy of this culinary masterpiece!
Watermelon Tuna with Watermelon Gazpacho & Herb Oil
When the sun blazes overhead and the temperatures soar, there’s nothing quite like a chilled bowl of Watermelon Gazpacho to invigorate your sense.
4
servings20
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
- Ingredients Watermelon Tuna:
1500 g 1500 watermelon, cubed
5 g 5 sesame oil
50 g 50 gluten-free soy sauce
2 g 2 chili flakes
2 g 2 nori seaweed (blended into flakes)
30 g 30 neutral flavoured oil
- Ingredients Watermelon Gazpacho:
1/2 1/2 cubed fresh watermelon
3 large 3 Roma tomatoes (halved)
1 small 1 cucumber (peeled)
1 medium 1 red capsicum (cored)
1/2 small 1/2 red onion
3 3 garlic cloves
1/3 cup 1/3 packed fresh mint leaves
3 tbs 3 olive oil
3 tbs 3 red wine vinegar
1 tsp 1 sea salt
1/2 tsp 1/2 freshly cracked black pepper
1 tsp 1 ground cumin
- Ingredients Herb Oil:
150 g 150 Neutral oil
5 g 5 chives
20 g 20 basil
20 g 20 parsley
10 g 10 dill
- Ingredients Serving:
Fresh Dill (to garnish)
Directions
- Instructions for Refreshing Watermelon Gazpacho:
- Combine all the gazpacho ingredients into a blender and blend for about a minute, or until you achieve your desired consistency. Taste the mixture and season with additional salt, pepper, or cumin if necessary.
- To achieve a smooth and silky texture, strain the gazpacho through a sieve.
- Seal the mixture in a container and refrigerate for at least 4 hours, allowing it to become thoroughly chilled.
- Instructions for Flavorful Herb Oil:
- Begin by blanching your fresh herbs and immediately transferring them to ice-cold water to retain their vibrant color and flavor.
- Blend the blanched herbs with the oil until you achieve a harmonious mixture.
- Heat the herb-infused oil on medium heat, aiming for a temperature of 65°C (149°F). Once it reaches this temperature, remove it from the heat source and let it cool down.
- Preparing Watermelon “Tuna”:
- Start by top-tailing the watermelon and using a knife to peel away the rind. Cut the watermelon into large cubes.
- In a mixing bowl, combine the watermelon cubes with sesame oil, soy sauce, chili flakes, seaweed, and oil. Refrigerate this mixture for a minimum of 6 hours to allow the flavors to meld.
- Preserve any leftover marinade and add garlic, chili, and soy sauce to intensify the flavor. The watermelon will transform during cooking, resembling the texture of raw tuna.
- Place the marinated watermelon on a baking sheet lined with parchment paper and bake at 180°C (356°F) for 1-1.5 hours.
- While the cooked watermelon is still warm, coat it in the reserved marinade. Allow it to cool, then refrigerate it.
- Once the watermelon has chilled, cut it into small cubes.
- Serving Your Delightful Creation:
- Take a small bowl or cup and fill it with the chilled watermelon gazpacho.
- Place the watermelon “tuna” in the center of the bowl, creating a visually appealing presentation.
- Drizzle the spicy herb oil around the dish to enhance the flavors.
- Get ready to savour and enjoy this extraordinary culinary creation! garnish with fresh dill.
