Ferran Adriá´s Watermelon and Basil Gazpacho

Ladies and Gentlemen, what you see before you is a Ferran Adriá dish.

A Ferran Adriá dish made by ME!!!

I know, I can barely believe it myself. But the fact of the matter is this. Back in 1998 Ferran published this book:

“Cooking in ten minutes with Ferran Adriá.”

It´s not so much a book as an advertising vehicle put out by the El Corte Inglés department store. It starts with several chapters on “How to shop (in an El Corte Inglés supermarket where everything costs twice as much as your local mercado)” and the accompanying photos are pretty blatant product placements. Apparently Häagen-Dazs is an essential ingredient in half the desserts.

But despite El Corte Inglés´efforts it´s still a fantastic little book. Apparently the Magician behind parmesan snow and melon caviar knows how real people eat and the book is filled with quick and easy recipes. Unfortunately it´s in Spanish and out of print  but you can find some of the recipes on-line.

Watermelon and tomato gazpacho, with basil oil.

Serves 1

A small handful of basil leaves

1/3 cup of olive oil

An equal quantity of tomatoes and watermelon; I used 1 medium tomato and a small slice of melon to make a starter

Dice the tomatoes and melon and set aside a few chunks for garnishing. Blitz the tomatoes into a puree using a food processor or blender. Add half the melon and blitz again. Taste. Add more melon, a little at a time, blitzing and tasting until you have the right balance of sweet and savoury. I prefer mine to be more tomato than watermelon, but those of you with a sweet tooth may think otherwise. Pass the puree through a sieve, lightly season and cool in the fridge until ready to eat.

To make the basil oil just wipe out your blender and whizz the oil and basil together into a slurry.

Decorate with the reserved chunks and basil oil when ready to serve.

This is an ingenious way of adding some ooomph to those sad supermarket tomatos. It would make a great little amuse bouche, but  it would be nice to give it a bit more of a kick. Perhaps using vodka instead of olive oil? Or add a little chilli to the basil?

11 Responses to “Ferran Adriá´s Watermelon and Basil Gazpacho”
  1. Cassie says:

    ROTFL! Thanks for the hilarious comment on my blog 😉

  2. albin says:

    It really looks gorgeous …. and delicious. Really takes 10 min ?

  3. Maddie says:

    Usually, Technicolor soup means you’ve added some ridiculously unnatural ingredients to it…so, somehow, it totally makes me smile to know that all that cheerful brightness is just watermelon and tomato. Beautiful!

    • Como Solo says:

      Yes it´s a crazy colour isn´t it? Believe it or not, I haven´t messed about with photoshop, that´s really what it looks like!

  4. Just when I was dreading egg yolk in my gazpacho, you came up with something I look at with as much fear. Watermelon + olive oil? Would never have thought they’d ever come together. Blame that on my very Indian upbringing?

    • Como Solo says:

      Actually not, Ferran Adriá is a complete genius but in a mad professor way. Watermelon+tomato+olive oil is NOT something that we do on a regular basis!

  5. Florence says:

    Jan suggests to try adding either of the following:
    feta and toasted pine nuts
    maple syrup

    • Como Solo says:

      All good ideas Jan, but I´m thinking more VODKA! It would make a great little aperitif, in shot glasses with a bit of vodka in the soup, and the contrasting layer of basil oil floating on top. Wish you were here to be my guinea pig Flo!

  6. matt gordon says:

    he is my my favorite chef. i cant help but try this in my own kitchen now. by the way, your blog is so filled with colors and content, i am subscribing after this post. cheers from columbus ohio usa

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  1. […] Ferran Adriá´s Watermelon and Basil Gazpacho « como*solo […]

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