Recipe: Ibiza gazpacho

Sergio Herman is winning over our (cooking) hearts once again. Because his new cookbook Sobremesa, published today, is packed with the most delicious dishes and most beautiful photos of his favourite island: Ibiza. Sobremesa means the ultimate togetherness in Spanish. And what better way to celebrate that than with a typical gazpacho? Disfruta!

Actually, he isn’t much of a gazpacho fan. But he really enjoys this version. “It’s a combination of a soup and a vegetable salad. Perfect as a light lunch,” says one of our favourite chefs.

How to make it

• Peel 1 cucumber. Blend 3 peeled tomatoes with the garlic, celery, 200 grams of watermelon and the peeled cucumber. Season with salt and pepper and freshen with the Cabernet Sauvignon vinegar. Add 5 tablespoons of olive oil and rub the mixture through a sieve.
• Cut the remaining cucumbers into thin slices. Peel the sweet onion and halve it. Cut 1 half into thin half-moons and finely chop the other half.
• Halve the avocado, remove the stone and skin, and cut into thin slices. Dice the remaining tomato and mix in 2 tablespoons of finely chopped onion.
• Heat 1 tablespoon of olive oil in a pan. Toast the sunflower and pumpkin seeds and season with fleur de sel. Roughly chop the seeds and mix them into the tomato and onion mixture.
• Season with fleur de sel and white pepper and add 2 tablespoons of olive oil. Freshen with some lemon zest and juice.
• Season the cucumber and avocado slices with white pepper and fleur de sel and drizzle with a little olive oil. Arrange them overlapping like roof tiles and place them along the curve of a deep plate. Leave the centre empty.
• Cut the crusts off the sourdough bread and tear the bread into pieces. Fry the bread in 2 tablespoons of olive oil and season with fleur de sel.
• Pour the gazpacho into the centre of the deep plates, making sure it reaches neatly to the edge of the vegetable wreath. Arrange the tomato tartare on top. Distribute the sweet onion half-moons over the vegetable wreath.
• Drizzle some olive oil over the gazpacho and scatter the pieces of bread over it.

Title: Sobremesa
Author: Sergio Herman
Price: €34.99
Publisher: Carrera Culinair

Also read: 

• Recipe: croque ibérico
• Recipe: sea bass with citrus and cucumber
• 5x sunbathing, swimming and eating in Amsterdam