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"A velvety gazpacho de sandía built for heatwaves, blending seasoned tomato, garlic and peppers with a hit of vinegar for freshness and a spicy sprinkle of chive; a whisper of sweet watermelon in the background tempers the piquancy, making it simultaneously refreshing and substantial, and it pairs well with indulgent additions such as blood orange sangria or classic tapas like prawns and octopus in better weather." - Adam Coghlan