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Chilled gazpacho with puff pastry crackers with Grana Padano and Prosciutto di San Daniele

This summery gluten-free gazpacho with avocado and watermelon is basically summer in a bowl! Serve with puff pastry crackers topped with Grana Padano and Prosciutto di San Daniele. You will get up to six servings of the soup if served in small glasses as an appetizer or 2 generous servings as a lunch.

Prep Time
15 mins
Cook Time
15 mins
Total Time
29 mins
Servings: 2 -6 servings

Ingredients

  • For the puff pastry crackers
  • 1 sheet puff pastry use gluten free if preferred
  • finely grated Grana Padano cheese to sprinkle
  • 1 egg lightly beaten
  • dried oregano or thyme to sprinkle
  • sea salt to sprinkle optional
  • shavings of Grana Padano cheese to serve
  • lices of Prosciutto di San Daniele to serve
  • <br>
  • For the gazpacho
  • 450 g | 1 pound ripe tomatoes
  • I used a mix of red and green
  • flesh of 1-2 ripe small avocados
  • 150 g | 5 1/2 oz | about 1 cup peeled and seeded cucumber diced
  • 150 g | 5 1/2oz | about 1 cup watermelon seeded and cubed
  • 60 ml | 1/4 cup extra virgin olive oil
  • 1/2 red onion finely diced
  • 2 garlic cloves minced
  • 1 tsp salt
  • ____
  • extra cubed cucumber to garnish
  • Olive oil to drizzle
  • fresh basil or dill to garnish
  • pinch chilli flakes to garnish
  • salt and freshly ground pepper to season

Instructions

    Cup of Yum
  1. Preheat the oven to 220C (430F).
  2. Take your puff pastry out of the fridge for five minutes then unroll, keeping it on the paper it came rolled in.
  3. Cut out rounds using a pastry cutter and peel off the extra pastry. This can be gathered in a ball, rolled out and used.
  4. Place on a heavy baking tray and cover with another tray – this will stop the crackers from puffing up during baking. Bake for 12 minutes.
  5. Take out of the oven and uncover. Brush with the beaten egg and sprinkle liberally with freshly grated Grana Padano cheese.
  6. Sprinkle with a little dried oregano and a pinch of salt and bake, uncovered, for a further 2 minutes until crisp and golden.
  7. Transfer to a wire rack to cool. Depending on their size, you will get about 12 crackers per puff pastry roll. You could roll the pastry out a little thinner if you wanted a bigger yield.
  8. Make the gazpacho – put all the ingredients in a high power blender and process until completely smooth. Add a few tablespoons of water or some ice cubes if the soup is too thick.
  9. Chill for between 2-6 hours before serving.
  10. Pour the soup into small chilled glasses if serving as an appetizer or between two bowls if serving as lunch.
  11. Garnish with small cubes of cucumber, a drizzle of olive oil, pinch of chilli flakes and scattering of fresh basil or dill.
  12. Top the crackers with shavings of Grana Padano and slices of Prosciutto di San Daniele. Garnish with chopped basil or fresh dill and serve immediately.