1 watermelon, peeled and juiced using a juicer
Juice of 2 oranges
Juice of 2 lemons
5g vanilla powder
20ml Willowcreek Blood Orange Olive Oil
20ml Sherry Vinegar
1oml truffle oil
Pinch of salt
1 bay leaf
Sprig of thyme
1 garlic clove
100ml chicken stock
Peel and juice your watermelon. Juice your lemons, oranges and limes. Pour all the juice into a large pot. Add your sugar and your vanilla to the liquid and reduce by half. Once reduced add your olive oil and a splash of sherry vinegar. Strain through a sieve into a container. Cover, put into the fridge and leave to cool overnight. Adjust the seasoning with salt and fresh lemon juice. Add a tot of vodka if you’re feeling cheeky.
Add all the ingredients into a pot and bring to the boil. Take off the heat, cover with a lid and leave for one hour to infuse all the flavours. Once infused strain the liquid into a gas gun. Add one gas charger to the canister and use when required.
To serve: Add chilled gazpacho to a glass and serve truffle foam on top.