Watermelon Gazpacho with Tomato, Feta, Radishes and Taralli with EVO Oil from Podere 'Torre delle Monache'

Watermelon Gazpacho with Tomato, Feta, Radishes and Taralli with EVO Oil from Podere 'Torre delle Monache' is a delicious cold soup ideal for hot summer days. Fresh, quick and trendy, this dish has become one of the most popular in both homes and restaurants.

What we present to you is a revisited version of a classic of Andalusian cuisine: Gazpacho with tomatoes and peppers where watermelon is combined with tomatoes, peppers and onion, creating a tasty soup enriched with feta, radishes and taralli in oil made in home.

Easy to prepare, this vibrant red soup evokes summer. Gazpacho, traditionally made with stale bread, oil and vinegar, has incorporated vegetables and tomatoes over time. There are many variations, both hot and cold, and fruit gazpachos, such as watermelon, have become fashionable, perfect as a soup or vegetarian aperitif.

In the fruit version, the classic tomatoes and cucumbers are replaced with peaches, strawberries, raspberries or watermelon. Watermelon, also known as "watermelon" and belonging to the Cucurbitaceae family, is a thirst-quenching and nutritious summer fruit. Contrary to the old belief that it was just water and sugar, watermelon offers significant benefits for the bone, cardiovascular and digestive systems. Rich in antioxidants, vitamins A, B and C, it helps reduce blood pressure, burn fat and improve the health of skin, hair and eyes.

Watermelon is highly appreciated for its sweet and refreshing flavour, ideal for numerous recipes, from smoothies to salads, up to sorbets, ice creams and cheesecakes. It is also perfect for dishes such as gazpacho or cold rice.

Let's return to gazpacho, a typical Spanish tapa, which in Italy recalls the Andalusian version with tomatoes, cucumber, pepper, garlic, stale bread, oil and vinegar. In Spain there are many variations, such as "toledano" gazpacho, "Mancha" gazpacho, "extremeño", "salmorejo" and "ajoblanco".

Gazpacho, a peasant dish born with poor ingredients such as dry bread, has uncertain origins, perhaps Roman or Arab. It is a symbol of Iberian cuisine and can be served cold, sometimes with ice cubes, or hot in winter.

In today's gazpacho, in addition to watermelon, we find tomatoes, belonging to the Solanaceae family. Native to Central America, tomatoes are nutritious, rich in vitamins and minerals, and a mainstay of Mediterranean cuisine. Peppers, also from the Solanaceae family, are rich in vitamins A and C and mineral salts, useful for the cardiovascular and dietary system. Red vinegar, derived from the fermentation of red grapes, adds a smooth, winey flavor that pairs well with watermelon. Finally, EVO Olive Oil, one of the oldest and most consumed foods, is a basic superfood of the Mediterranean diet.                        

The Italian Extra Virgin Olive Oil 'Podere Torre delle Monache', available on OlioEvo.eu, is a monovarietal Ogliarola Barese, green fruity of medium intensity, with vegetal and fruity hints. Produced in the Triggiano countryside, this high quality oil is perfect for salads, soups, meats, fish and fried foods.

This oil has excellent characteristics and a perfect balance, the result of the producer's love and respect for his land and his traditions.

The “Podere Torre delle Monache” is located in the municipality of Triggiano, in the province of Bari, an area rich in evidence of the thousand-year history of these places. Almost half of it is cultivated with olive trees, the territory is located about 60 meters above sea level. and is characterized by a clayey-limestone soil. The cultivars that are mainly grown are "L'Ogliarola" and "La Coratina" with methods that respect the environment and the rhythms of nature. The company has received numerous quality certifications for its products.

The extra virgin olive oil from “Podere delle Monache” is an extra virgin olive oil with an intense and delicate aroma that is immediately noticeable upon opening the bottle. Suitable for use above all raw, to flavor salads, soups, grilled or boiled meats and fish, but thanks to its organoleptic properties it is also excellent for frying and roasting.

Let's now see what we need to make our Watermelon Gazpacho with Tomato, Feta, Radishes and Taralli with Podere Torre delle Monache EVO Oil, on sale on OlioEvo.eu:

Ingredients:

500 grams of watermelon pulp

2 red peppers

1 onion

1 small cucumber

500 grams of red cherry tomatoes

1 tablespoon red vinegar

 EVO Oil Extra Virgin Olive Oil Podere Torre delle Monache for sale on OlioEvo.eu

salt freshly ground black pepper

They will also serve:

100 grams of feta

4/5 radishes

fresh mint

Ingredients for the taralli:

300 grams of re-milled durum wheat flour

300 grams of 00 white flour

150 ml of EVO Oil Extra Virgin Olive Oil Podere Torre delle Monache for sale on OlioEvo.eu

180 ml of white wine

Salt

Let's move on to

Recipe:

Let's start by preparing the watermelon: cut it into slices, remove the zest and seeds, and then cut the pulp into cubes. Peel the onion, remove the peel and cut it into small pieces.

Wash the peppers, cut them in half, remove the seeds and cut the slices into cubes. We also wash the cherry tomatoes, cut them in half and prepare the cucumber: after removing the peel, cut it lengthwise and remove the central seeds.

We collect all the vegetables and the watermelon in the kitchen blender and blend until obtaining a homogeneous mixture. Pass the mixture through a sieve to remove any seeds and obtain a smooth consistency.

Add a spoonful of red vinegar, EVO oil, salt and freshly ground black pepper. Mix well and place in the fridge to cool for a couple of hours.

We serve the Gazpacho with crumbled feta, thin slices of radish, mint leaves and taralli.

Recipe for Taralli

Let's start with the dough: put 300 grams of re-milled durum wheat semolina flour and 300 grams of 00 white flour in the planetary mixer. Add 100 ml of EVO oil and start kneading.

We combine 180 ml of white wine and 10 grams of salt. We work the dough for a long time until we obtain a smooth, homogeneous and well-blended consistency. Let the dough rest covered in a bowl for 10 minutes.

Let's form the taralli: take the dough and create small logs of dough, closing them into a ring.

Cook the taralli: bring a large pot of water to the boil and add the taralli. Boil them for about 2 minutes.

Drain the taralli on a cloth, let them dry and then place them on a baking tray lined with baking paper.

Bake at 180°C for 40-45 minutes, until the taralli are golden and crispy.

Our Watermelon Gazpacho with Tomato, Feta, Radishes and Taralli with Podere Torre delle Monache EVO Oil is now ready to be served and enjoyed!