Gazpacho is one of my fave’s for lunch – even in this rainy, cold weather, a little cold soup at lunch time goes a long way!
1 large egg
1 corn on the cob
200g chunk of watermelon
1/2 a cucumber
200g ripe tomatoes
2 spring onions
1/2 bunch dhania / coriander
1/2 garlic clove
120g roasted, peeled red pepper
1 handful ice-cubes
1 tbsp olive oil + a little more to drizzle over
Boil the egg for about 8 minutes, then drain and peel under cold water. Grill the corn on a hot griddle pan, turning regularly until it’s nicely charred.
Meanwhile, peel the watermelon, then roughly chop with the cucumber and tomatoes and place in a blender. Rip up the green half of the spring onions and most of the coriander. Reserve a few leaves for garnish. Peel and add the garlic, then the peppers. Finely grate the zest of one lime and squeeze in all the juice. Add the tblsp of olive oil.
Trim and finely slice the whites of the spring onions and place in a little bowl with the reserved coriander leaves. Slice the egg and cut the kernels off the corn.
Blitz the gazpacho until super-smooth, then season. Add the ice cubes and blitz again then pour into bowls or glasses. Serve with the egg and corn, a drizzle of olive oil, and some coriander leaves.
Trumpeter Rosé de Malbec