Watermelon gazpacho -- Thai-style & and gazpacho sorbet with melted Manouri cheese salad

A gazpacho is the perfect summer soup, cold, refreshing and a beautiful balance of flavours. This soup is thought to be of Spanish origin, but there are many opinions on its origins, ranging from Moorish to Greek to Arab. No matter its origins, this soup is fabulous in any version.

A gazpacho is extremely difficult to get perfect. The soup is usually made with raw ingredients, so the produce used should be perfect, well-flavoured and fresh. The ideal soup should have that perfect balance of flavours!

This soup is sweet, spicy and herby. This balance creates a sense of happiness on your palate, making you want more.

I went a step further with this soup. I churned it into a sorbet and served it as a salad on top of hot pan-fried manouri cheese and some greens—an outstanding salad for a warm day. I love the combination of hot and cold.

I love Maria Elia's cookbooks, and I have them all. This one, though, is probably my favourite; the recipes are fantastic, and the flavours are creative. Maria Elia honed her skills at the world's best restaurants, ElBulli and Arzak, and has worked in the US and England. She currently does pop-ups in London. Her recipes feature unusual and unique flavour combinations from around the world.

For all recipes from this cookbook, click here.

Ingredients:

1 litre of watermelon juice, made from 1 small seedless watermelon

2 plum tomatoes (about 1/2 cup), pureed. I use red heirloom tomatoes as they taste so much better.

1 tablespoon fresh ginger paste

1 garlic clove

1 fresh red chile, or to taste

1/2-1 small shallot

1 small bunch cilantro leaves

2 -3 tablespoons EVOO

Juice of 1 lime

Salt to taste

Garnish:

1/2 cup watermelon, micro diced

1 avocado, diced fine

Fresh cilantro, minced

4 mint leaves

Puree the tomatoes, ginger paste, garlic, chilli, shallot and cilantro with the watermelon in a blender. Add the EVOO, lime juice and salt. Mix well and taste for sweetness, salt, spice and herb. Adjust as needed—cool in the refrigerator.

Note: The soup will mellow and smooth out over time.

To serve, ladle the cold soup into a cup or bowl. Top with the garnishes and serve immediately.

To make the sorbet, churn in an ice cream maker on the sorbet setting.