• 4 medium ripe tomatoes
• 500gr watermelon (peeled and without seeds)
• 1 slice hard bread (can be done without bread)
• ½ green pepper
• ¼ onion
• 1 clove garlic
• Extra virgin olive oil from Europe (We recommend the Hojiblanca variety)
• Wine vinegar
• Salt to taste
• Pepper, to taste
1. Soak the bread and set aside.
2. Peel and chop the tomatoes, onion and watermelon. Don't forget to remove the seeds! Also chop the pepper and garlic.
3. Place all the chopped ingredients and the bread in a blender. Add a stream of extra virgin olive oil, the vinegar, which we can substitute for lemon, and season with salt and pepper. Grind. Remember that you can play with the varieties of extra virgin olive oil to give your dishes a unique touch. For this recipe we recommend using the Hojiblanca variety. Its notes of green grass contrast with the sweetness of watermelon. However, remember that you have more than 260 varieties of extra virgin olive oil from Europe to play with an immense palette of aromas and flavors. Choose the one that best suits the dish and your taste.
4. Depending on the texture you want, you can strain the mixture or even add water to liquefy it more.
Presentation of the dish:
• Stir and plate just before serving to avoid creating two layers, leaving the water at the bottom.
• We can decorate with a mint leaf or a watermelon wedge on the edge, in case it is served in a glass or cup.