Tomato & Watermelon Gazpacho Shooters with Coriander Jalapeño Pesto

Total Time	25 min
Serves	8

 

Ingredients

• 750g ripe tomatoes, core removed and discarded, coarsely chopped
• 1kg watermelon, peeled, coarsely chopped
• 1/2 small red onion, coarsely chopped
• 2 garlic cloves
• 1 tbsp coarsely chopped mint 
• 1 tbsp coarsely chopped flat leaf parsley 
• 1 tbsp red wine vinegar 
• 1 tbsp lemon juice 
• 1/2 English cucumber, finely chopped 
• Extra virgin olive oil, to drizzle 
• Mint leaves, extra, to serve 
• English cucumber, sliced, to garnish 
• 2 tbsp BLACK MAMBA CORIANDER JALAPEÑO, to serve

Instructions

1. Place the tomato, watermelon, onion, garlic, mint, vinegar and lemon juice in a food processor. Process until smooth. Place in the fridge for 1 hour to chill and develop the flavours. 
2. Season. 
3. Pour the tomato mixture among serving glasses. Add chopped cucumber. Drizzle with a little extra virgin olive oil. Top with mint leaves, decorate rims of glasses with sliced cucumber and top with a dollop of BLACK MAMBA CORIANDER JALAPEÑO PESTO.