With this original watermelon gazpacho and these caramelized cherry tomato mini skewers, put some sunshine in your summer meals! A recipe that will please your young gourmand.
For 6 persons :
- 1 watermelon area
- 350 g cherry tomatoes
- 2 tbsp. tablespoon of brown sugar
- 1 C. balsamic vinegar
- 200 g caster sugar
- A few drops of lemon juice
- 2 tbsp. tablespoons water
- Icing sugar
Peel and cut the watermelon into pieces. Remove the seeds from them. Put them in the bowl of a blender. Reserve twelve cherry tomatoes aside. Cut the others into pieces and add them to the blender. Add the brown sugar and balsamic vinegar. Blend at maximum power for 5 minutes until a smooth soup is obtained. Pour into a salad bowl and reserve in the fridge, stirring regularly.
Prick reserved cherry tomatoes on small wooden picks. Pour the powdered sugar into a heavy-bottomed saucepan. Add water and place on low heat. Cook gently without mixing and brushing the sides of the pan with a brush to make an amber caramel. Add lemon juice and remove from heat. Dip the cherry tomatoes in the caramel and coat them well. Then put them on a sheet of oiled parchment paper. When all the cherries have been coated, repeat the operation once. Let it harden in the fridge.
Divide the gazpacho into glasses, decorate with mint leaves and powder with icing sugar. Serve chilled with mini skewers of caramelized cherry tomatoes.
Photo: Bouquet® cherry and watermelon tomatoes