Watermelon Gazpacho with Sugar Kelp Sauce - Lofoten Seaweed

Recipe

Watermelon Gazpacho with Sugar Kelp Sauce

  • Drinks
  • Starters
  • Vegan
  • Vegetarian
Prep 30 mins Serves Serves 4

This recipe was created by chef Justine Rist, in collaboration with Blutopia, a French non profit working to protect the ocean by encouraging people to bring more seaweed onto their plates. Tamara and Angelita feature alongside Justine in the organisation's latest documentary, Les bonnes vivantes, which includes footage filmed with them in Lofoten. This gazpacho brings together sweet watermelon and ripe tomato with a savoury sugar kelp sauce on top, a light and refreshing dish that shows just how naturally seaweed can find its way into an end of summer table.

Instructions

  1. Roughly chop the watermelon and quarter the tomatoes, then place both in a blender with the garlic, mint, olive oil, lemon juice, salt, and sriracha.
  2. Blend until smooth and even, tasting and adjusting the seasoning as needed.
  3. Rehydrate the dried sugar kelp by soaking it in water, then bring it to a simmer.
  4. Drain the sugar kelp and discard the cooking water.
  5. Finely chop the sugar kelp with a knife, then chop the coriander, and place both in a bowl.
  6. Add the tamari, rice vinegar, toasted sesame oil, and chilli paste to the bowl and mix together.
  7. Serve the gazpacho with a little of the sauce drizzled on top.

Products used in this recipe