WATERMELON AND TOMATO GAZPACHO WITH CODIUM
x2
Ingredients
300 g of very ripe tomatoes
400 g of watermelon without skin
1/2 small onion
2 cloves of garlic
80 g of cucumber
80 g of extra virgin olive oil
Sherry vinegar to taste
10 g of dehydrated Codium
Salt
Black pepper
100 ml of very cold water
Prepared by
Chop the codium into small pieces (about 1 mm): it is advisable to use a food processor.
2. Wash the tomatoes, spring onion and cucumber.
3. Crush the tomatoes, watermelon, onion, garlic and cucumber together with the cold water.
4. Pass the mixture through a sieve to remove the seeds, to obtain a homogeneous mixture.
5. Add a dash of sherry vinegar, the oil, salt and pepper to taste. Blend again.
Presentation
Serve very cold and add the codium on top.
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