LES FOUGERES’ WATERMELON TOMATO GAZPACHO

Makes: 6 servings Preparation time: 1 hour, plus overnight dehydrating, chilling For the toppings: 6 very thin slices of prosciutto or Serrano ham 6 black pitted olives, finely chopped 1/3 cup (80 mL) seeded but not peeled cucumber, chopped fine 1/3 cup (80 mL) red onion, chopped fine 1/3 cup (80 mL) yellow pepper, chopped fine 1/3 cup (80 mL) seedless watermelon, chopped fine 3 tbsp (45 mL) plain yogurt 1/2 tsp (2.5 mL) lime zest 2 oz (58 g) feta 6 mint leaves Fresh ground black pepper Good olive oil For the soup: 3 cups (750 mL) chopped, seedless, rindless watermelon 3 cups (750 mL) chopped seedless, skinless tomato 2 tbsp (30 mL) aged sherry vinegar 1 tbsp (15 mL) lime juice 1/4 cup (60 mL) good olive oil 2 tsp (10 mL) sriracha Salt, to taste To make the toppings:

1. In a dehydrator, or 180 F (82 C) oven, dry the prosciutto or Serrano slices and the chopped black olives overnight, or until the ham will crumble into shards. Reserve.

2. Combine the finely chopped cucumber, red onion, yellow pepper and watermelon to a total of 1½ cups (375 mL). Reserve and chill as long as overnight.

3. Mix the yogurt with the lime zest. Reserve and chill as long as overnight.

4. Just before serving, slice feta into thin shaves and slice mint into thin strips; reserve. To make the soup:

5. Process the chopped watermelon and tomato until smooth. Add the sherry vinegar, lime juice, olive oil, sriracha and salt to taste. Process.

6. Stir in 1 cup (250 mL), of the finely chopped vegetables.

7. Chill the soup well, for several hours or overnight. To serve:

8. Pour soup into 6 chilled bowls. Garnish each bowl with a few small spoonfuls of the lime yogurt; a sprinkle of the remaining chopped vegetable mixture, a few shaves of feta; some black olive crumble; a few shards of dried prosciutto; some freshly ground black pepper; a few drops of good olive oil and some thinly sliced fresh mint.