Watermelon Gazpacho

To prepare the watermelon gazpacho, start by cleaning the fruit. After removing the rind 1, cut the flesh into pieces (you will need 450 g / approximately 1 lb) 2 and place it in a bowl. Move on to the tomatoes: detach them from the stem, rinse, dry, and cut them into pieces, removing the stem 3.

Then clean the bell pepper 4 and also cut it into large pieces 5. Peel the onion, roughly chopping it as well 6.

Transfer everything into the blender: watermelon, tomato 7, peppers 8, and the onion 9.

Activate the blades and obtain a puree. Transfer into a container with a sieve inside 10 and strain, discarding the peel and seed residues 11. Season with red wine vinegar 12,

oil 13, salt, pepper, and almond flour 14. Mix everything with a whisk and put it in the refrigerator for about an hour 15.

Toast the almonds in a small pan for a few minutes and set aside 16. Finally, prepare a cheese cream by mixing the cream 17 with the goat cheese, mix well, and transfer into a piping bag 18.

Pour the mixture into a deep dish 19 and garnish with a few dollops of goat cheese 20, the almond flakes 21

and some edible flowers 22. Finally, a mint leaf 23 and your watermelon gazpacho is ready, just serve it cold 34!