Di: Christian Frapolli
Per la preparazione del gazpacho di pomodori e anguria: sbucciare i pomodori e i cetrioli, pulire l’anguria e togliere tutti i semi, sbucciare e tagliare a tocchetti la cipolla rossa. Unire tutti gli ingredienti e frullare sino ad ottenere un crema liscia e vellutata, aggiungere 2 cucchiai di aceto balsamico, un pizzico di fleur de sel e una generosa macinata di pepe, rimestare il tutto. Conservare in frigorifero sino al momento del servizio. Servire il gazpacho freddo con un filo d’olio extravergine d’oliva, 1 cucchiaio di panna acidula o yogurt greco e qualche foglia di mentuccia fresca.
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