Gazpacho

 

Shrimp

 
We begin by placing the tomato, garlic, and basil on an oven tray with a little coating of oil and roasting them at 120C for around half and hour. Next, place all the roasted ingredients in a bowl, along with the cucumber, mustard, vinegar, olive oil, and sugar. Cover the ingredients with cold water and refrigerate. Peel the watermelon and remove the seeds before blending. Once blended, mix the watermelon with the other ingredients, blend everything together, then strain. Return the soup to the refrigerator to chill. Next, while the gazpacho is getting very chilled, we prepare the shrimp. Begin by peeling the shrimp, leaving the tip of the tail intact. Mix the shrimp with the yogurt and sesame oil and let marinate for one hour. Sauté the shrimp in a hot pan before serving the gazpacho and sprinkle them with Maldon salt. For the crouton, rub a slice of bread with a clove of raw garlic, cut it into croutons, and toast them in the oven until crispy. To serve the gazpacho, ladle the cold soup in bowls and garnish with the croutons and shrimp.