Ingredients (8 servings)

  • 1 small watermelon (1,2 kg)
  • 3-4 tablespoons of olive oil
  • 1 tablespoon of sherry vinegar
  • 6 leaves of basil
  • Salt, pepper

For the filling:

  • 1 small spoon of ricotta per person
  • Pepper
  • 1/2 leaf of basil per person



  • Cut the watermelon to get only the fruit. Remove the seeds. Cut the fruit into cubs and mix it in a blender with basil, oil, vinegar, a pinch of salt and a little pepper.
  • Put it in the fridge a few hours to serve cold.
  • Beat the ricotta with a fork with the chopped basil into thin strips, and a good amount of pepper.
  • Serve the gazpacho in large glasses, put a tablespoon of ricotta cheese on top.

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