Watermelon Gazpacho with Tomato, Feta, Radishes and Taralli

Today's proposal is a reinterpretation of a great classic of Iberian and Andalusian cuisine: Gazpacho with tomatoes and peppers. This dish, together with Paella, is one of the symbols of world gastronomy. In this version, watermelon is combined with tomatoes, peppers, and onion to create an incredibly versatile and flavorful soup. Everything is made even tastier by the combination with feta cheese, radishes and homemade taralli with oil. Simple to make and with beneficial virtues, this soup has a bright red color that immediately recalls summer. Originally made with stale bread, oil and vinegar, gazpacho has seen the addition of vegetables and tomato over time. There are numerous versions, both hot and cold, and fruit gazpacho have become fashionable in recent years, allowing personal interpretations and perfect to be served not only as a soup, but also as a vegetarian aperitif in small transparent glasses or as a drink. Contrary to what was thought in the last century, watermelon is not just water and sugar. Its consumption offers significant benefits to the bone, cardiovascular and digestive systems. It contains a good source of antioxidants that help neutralize free radicals, slowing cellular aging and reducing inflammation. Now let's see what we need to make our Watermelon Gazpacho with Tomato, Feta, Radishes and Taralli. Ingredients 500 grams of watermelon pulp 2 red peppers 1 onion 1 small cucumber 500 grams of red cherry tomatoes 1 tablespoon of red vinegar Extra Virgin Olive Oil salt freshly ground black pepper You will also need 100 grams of feta cheese 4/5 radishes fresh mint Ingredients for the taralli 300 grams of re-milled durum wheat flour 300 grams of white flour 150 ml Extra Virgin Olive Oil 180 ml white wine salt Preparation 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 skin and cut it into small pieces. Wash the peppers, cut them in half, remove the seeds and reduce the layers to cubes. We also wash the cherry tomatoes, cut them in half and prepare the cucumber: after removing the skin, cut it lengthwise and remove the central seeds. Collect all the vegetables and watermelon in the kitchen mixer and blend until smooth. Pass the mixture through a sieve to remove any seeds and obtain a smooth consistency. Add a tablespoon of red vinegar, extra virgin olive oil, salt and freshly ground black pepper. Mix well and place in the refrigerator to cool for a couple of hours. Serve the Gazpacho with crumbled feta, thin slices of radish, mint leaves and taralli. Recipe for Taralli Let's start with the dough: in the planetary mixer we put 300 grams of re-milled durum wheat semolina flour and 300 grams of white flour. Add 100 ml of extra virgin olive oil and start kneading. Add 180 ml of white wine and 10 grams of salt. Knead the dough for a long time until you get a smooth, homogeneous and well-blended consistency. Let the dough rest covered with a bowl for 10 minutes. Form the taralli: take the dough and create small pieces of dough, closing them in a ring. Cook the taralli: bring a large pot of water to a boil and dip the taralli. Boil them for about 2 minutes. Drain the taralli on a cloth, let them dry and then place them on a baking sheet lined with parchment 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 is now ready to be served and enjoyed!