Erwan puts a fresh, light twist to the Spanish classic gazpacho.
1 ½ cups of cubed watermelon
1 ½ cup of fresh coconut water
1 red bell pepper
2 small tomatoes
1 small red onion
2 pieces of grated garlic
1 tbsp. sherry vinegar (add more to taste)
2 tsp fish sauce
1 pinch black pepper
1 green chili
Watermelon cubes, to garnish
Grated parmesan, to garnish
Mint and parsley, to garnish
Extra virgin olive oil, to garnish
Blend the watermelon and coconut water together.
Chop up the pepper, the tomatoes, ½ of the red onion, garlic, sherry vinegar, fish sauce and black pepper in a food processor.
Add in the watermelon mix to the vegetable mix. Taste and season.
Top with the sliced green chili, watermelon, parmesan, herbs and oil.