Accord : Versant Rosé
- 796 ml San Marzano Canned Italian Tomatoes
500 ml seedless watermelon
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
Ground pepper to taste
Feta cheese in cubes
Chiselled fresh mint
A little olive oil
Put all the ingredients of the gazpacho in a food processor and purée very smoothly. Adjust the seasoning as needed.
Serve in bowls and garnish with a few cubes of feta cheese, mint leaves and a dash of olive oil.