SURPRISING SUMMER GAZPACHO

We love the warm weather. We spend the summer months longing for those two or three months of intense heat that we have each year. And when it arrives, we still love it! Despite our blood pressure taking a dive, sometimes sleep is impossible and we end up feeing very idle! And so to combat all this we propose a new take on the classic Spanish gazpacho (blended raw vegetables). Easy to eat and full of energy, as well as another typical Spanish summer recipe, ajoblanco. These can’t get any healthier!

Watermelon and mint gazpacho (4 servings):

• 600 g vine tomatoes
• 500 g watermelon flesh
• 35 g onion
• 40 g green peppers
• small clove of garlic
• 1 spoonful Olive Oil
• 2/3 tsp salt

1. Dice the onion and pepper. Add the garlic.
2. Dice the tomatoes and place in the food processor. Add the tomato, garlic, onion and pepper. Blitz until the mixture is smooth. If you prefer, pass through a sieve to make smoother.
3. Remove pips from the watermelon and add the pieces to the mix together with the salt, oil and vinegar.
4. Leave to rest for a couple of hours in the fridge, and it’s ready to eat!

* This recipe can be altered by adding mango and coriander rather than watermelon and mint, giving a much more intense flavour.

Coconut ajoblanco (4 servings):

• 126 g raw almonds
• 1 slice stale bread
• clove of garlic
• 150 g coconut milk
• 80 g ice
• 100 ml olive oil
• Jerez vinegar
• Salt
• Marinated salmon

1. Whisk the almonds, the bread soaked in water, the garlic and coconut milk. Once whisked, add the ice and crush.
2. Add the salt and vinegar to taste and the oil, and mix with a wooden spoon.
3. Serve well chilled, in small glasses, topped with the chopped marinated salmon for decoration.