Watermelon and tomato gazpacho

Vegetable soup Spanish cuisine

Last year we took some friends out to lunch and I ordered a gazpacho. It was so light and different I couldn’t help asking the waiter what it had inside. She told me the cook was Mexican and mixed watermelon in the gazpacho. <br />Back home I tried to make the typical Gazpacho with tomatoes, cucumbers etc. It’s always difficult to remember a taste you had days or weeks before. I always started with the same amount of tomatoes to which I added, in small measured portions, other ingredients, hence my recipe being in all weighed. Anyway, I think I got it right and now I make the gazpacho without any weighing, just by the feel of it. The main issue I had was with how liquid it came out. After several attempts I got the hang of it: both the cucumber and the watermelon are very watery so I had to leave one out. I also skipped the bread to get a lighter, more refreshing version. <br />