Tomato and watermelon gazpacho with crispy chickpeas
Prep
240 min
Cooking
30 min
Difficulty
Easy
Instructions
Coarsely chop the tomatoes, onion, celery, and seedless watermelon.
Add salt, pepper, basil, vinegar, and 5–6 tablespoons of extra virgin olive oil; blend the ingredients until smooth.
You can also choose to strain it; season with salt and pepper if necessary and refrigerate for at least 3 hours.
Drain the chickpeas, toss them with 2–3 tablespoons of extra virgin olive oil, salt, and chili flakes to taste.
Transfer the chickpeas to the air fryer and cook at 180°C for about 20–25 minutes, or until golden and crispy.
Serve the gazpacho cold with the crispy chickpeas and garnish as desired with tomato slices and basil.
Products used
Ingredients
500g
watermelon (net weight)
500g
tomatoes (beefsteak, cherry)
½ red onion
1
celery stalk
3–4 basil leaves
chili pepper to taste
salt to taste
black pepper to taste
