After growing up in Basque country, cookbook writer Aran Goyoaga’s approach means “taking what is available and fresh, and preparing it as simply as possible. No big fuss.” For more, see Basque Cooking Demystified…or try her recipe for a (practically) instant no-cook watermelon gazpacho.
“This recipe is a variation on the classic tomato gazpacho, using watermelon and almonds. It it what I call a ‘blender soup.’ Place all the ingredients in the blender and it is ready in seconds. Serve it in chilled shot glasses as an amuse-bouche or in bowls as a first course,” she says in Small Plates and Sweet Treats ($19.98 from Amazon). “If you are not a fan of raw garlic, you could omit it, but I find that it adds a bit of spice to the soup, which I like.”
Photograph courtesy of Small Plates and Sweet Treats.
Chilled watermelon, tomato & almond soup
(Serves 4 to 6)
- 2 cups diced seedless watermelon
- 2 medium very ripe tomatoes, peeled (optional) and diced
- 1/4 small red onion, diced
- 2 tablespoons almond flour
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon finely grated garlic (optional)
- 1 ounce feta cheese, crumbled, for garnish
- 2 tablespoons olive oil, for garnish
- Fresh herbs of your choice, for garnish
Puree the first eight ingredients in a food processor or blender. Pour into a pitcher and refrigerate the soup for one hour. The soup may be stored in the refrigerator for up to two days. Stir before serving, as it tends to separate.
Serve the chilled soup with crumbled feta cheese, a drizzle of olive oil, and fresh herbs.
Another summer lunch we’re partial to involves Catalonian White Bean Salad.