Watermelon Gazpacho with Truffle Foam

Serves 4



1 watermelon, peeled and juiced using a juicer

Juice of 2 oranges

Juice of 2 lemons

2 limes

5g vanilla powder

100g sugar

20ml Willowcreek Blood Orange Olive Oil

20ml Sherry Vinegar


200ml cream

1oml truffle oil

200ml milk

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.

Truffle foam:

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.


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