00:09If you still make the Lisboa gazpacho, wait a moment.
00:18Today I'm going to show you a milder, more refreshing version.
00:23Perfect for summer and with such a beautiful color that it looks like it's straight out of a restaurant.
00:32When it's really hot, there's always one thing that happens to me.
00:37I feel like eating, yes, but I really don't feel like cooking at all, and hot dishes, even less.
00:49That's why this watermelon gazpacho was a real discovery.
00:53It keeps that traditional gazpacho flavor, but it's so much more refreshing.
01:00If you want, you can grab a pen and paper and take notes, because here I'll give you the list
01:05of ingredients and quantities.
01:08I'll start by chopping a piece of onion.
01:11A quarter of an onion will be more than enough.
01:15I like to chop it up really finely because it breaks down faster that way.
01:20So, chopped onion, first step, done.
01:25Then I add a small piece of zucchini and chop that up as well.
01:31But pay attention because I don't chop the third ingredient.
01:34I grate this one.
01:36It's a large clove of garlic that I grate so it turns into a paste.
01:41Now I'll move on to the watermelon.
01:43I cut the watermelon carefully so that I end up with 600 grams of peeled watermelon.
01:53So here I use a scale.
01:56I place a glass on top and start adding pieces of watermelon until I reach the 600 grams I mentioned
02:04earlier.
02:11Watermelon provides a lot of water.
02:16The same amount of tomatoes.
02:18And here what I do is chop them and remove this hard part inside where the stem is attached.
02:28Tomatoes are still the main stars when it comes to flavor.
02:32Now I'm going to finish chopping all the tomatoes.
02:36And we'll have absolutely all the ingredients ready.
02:40It's one of those recipes that practically makes itself.
02:44There's just one super important thing.
02:47You have to blend it really well.
02:50And now comes the blending.
02:52You can do it with a hand blender.
02:54But if you have a countertop blender or a juicer, even better.
02:59You see, I'm not doing anything magical.
03:03Just dropping the tomatoes in, of course, with freshly washed hands.
03:07Do the same with the watermelon and let the juice fall in as well.
03:12We make the most of all the flavor.
03:16Let's add the onion as well.
03:19There we go.
03:20And the cucumber.
03:21And it's very important that we don't forget the garlic paste.
03:27Then we put the lid on the blender and blend it at full speed.
03:33Let's let it run for several minutes.
03:40The longer you let it run, the finer it will turn out.
03:46Good.
03:47And now it's time to strain it.
03:50If you want a restaurant quality result,
03:55this tool, what we call a conical strainer here,
03:58I don't know what you call it at home.
04:00It's like a strainer with big metal holes.
04:02We'll do the trick.
04:03Bah, bah.
04:06I think in a minute you'll have everything strained.
04:09So I'm going to follow my own advice.
04:12A large container underneath.
04:14And we pour all the magic here straight from the blender.
04:18What I'll do is stir it.
04:20You can do it with a spoon.
04:22But if you have a spatula, that's even better.
04:26Because it'll help release everything that's stuck
04:29so the liquid flows even faster.
04:34Once you have it all,
04:36what we'll do is pour it back into the same little pitcher as before.
04:40So we try to make as little mess as possible.
04:43That way we only do the necessary work.
04:47Once we have it,
04:48well, you can imagine it's time to add some tasty things.
04:53First, we adjust the salt.
04:55Add as much as you like.
04:57If you like it very salty, add a lot.
05:00If you prefer it mild, just a little.
05:03Pay attention here,
05:05because this is where a lot of people make mistakes.
05:08The oil goes in at the very end.
05:10That way, it emulsifies perfectly,
05:13giving you a much creamier gazpacho.
05:18For these amounts, add five tablespoons of oil.
05:24And it would be good if you tried to use a really good one.
05:28I always use extra virgin olive oil.
05:31But hey, everyone can use whatever they have,
05:33whatever they like,
05:35or whatever they can afford.
05:37Once you have the oil in,
05:39the magic is already on its way.
05:41Cover it again.
05:43Emulsify it,
05:45which you'll simply do by blending it again
05:47for one or two minutes.
05:49And when you see that it starts to get a slightly thick texture,
05:54it'll be ready.
05:57Also, you'll see how it changes color
05:59until it becomes a gorgeous gazpacho shade
06:04with a slightly pinker tint.
06:08Perfect.
06:09But if you want it to be truly perfect,
06:12don't serve it yet.
06:13Put it in the fridge or refrigerator
06:15until it's time to enjoy it.
06:17And if you can make sure to prepare it
06:19at least a couple of hours ahead,
06:21even better,
06:22because this is super cold,
06:25and that's when it's at its best.
06:28Then, a fun little glass.
06:30You serve your little gazpacho
06:32and let people enjoy.
06:35Exactly.
06:36Leave them open-mouthed.
06:38Look at that texture.
06:43Look at that color.
06:44Just seeing it makes you want it.
06:47If you want to take it up a notch,
06:49add a little drizzle of olive oil
06:51and some freshly cut pieces of watermelon.
06:54The first thing you notice is the tomato.
06:57Then you get the sweetness of the watermelon,
06:59but it doesn't taste like dessert.
07:01It tastes like gazpacho,
07:03just much fresher.
07:05And while I'm at it,
07:06I cut a piece of watermelon.
07:07Make a little cut in the middle
07:09so I can fit it on the glass.
07:11There.
07:12Look how nice that is.
07:15I'm sure that if you serve this at home,
07:17it'll be really hard for them
07:19to guess the secret ingredient.
07:25If you want to refresh
07:27and surprise at home in equal measure,
07:29this recipe never fails.
07:31But it does have one problem.
07:34I have to warn you,
07:35it's addictive,
07:36delicious,
07:37easy,
07:38and quick.
07:39And when it's hot,
07:40it goes down easily.
07:45I hope you enjoyed this
07:48and that you write in the comments
07:50what your favorite summer recipe is.
07:56And if you also had a good time,
07:58subscribe,
07:59because mouth-watering recipe videos are coming.
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08:10and if you have a good time,
08:10and if you have a good time,
08:10and if you have a good time,
08:10and if you have a good time,
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