Return to article Spinach, catalan-style tichi's gazpacho

Serves 4

8	plum tomatoes, with the seeds prepared as "fillets" (see note below)
¼	seedless watermelon, peeled and cut into 2-inch cubes
1	tablespoon fresh lemon juice
1	teaspoon lemon zest
¼	cup Spanish extra-virgin olive oil
1	tablespoon sherry vinegar
	Sea salt to taste
	Fresh herbs or herb flowers (such as lavender or borage) for the garnish, optional

Take a bamboo skewer and place a tomato-seed fillet (see note below) on it. Then place a watermelon cube onto the skewer. Repeat with the remaining seven skewers.
 
In a small bowl, mix the lemon juice, half the lemon zest, the oil, and the vinegar to make the dressing.

Place the skewers on a serving plate and pour the dressing on top. Sprinkle with sea salt, the remaining lemon zest, and the herb flowers. Serve immediately.

Ideally, you should use a Microplane grater for removing the zest of the lemon. If you don't have a Microplane, try a very fine grater. Also, if you want to save time, you can use cherry tomatoes instead of the tomato seeds.

To make fillets of tomato seeds:
Using a sharp knife, slice off the top and bottom of each tomato. Locate the fleshy dividing wall of one segment inside the tomato. Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds and their pulp by slicing around the core of the tomato. Set the seeds aside. Your aim is to keep the pulp and the seeds together to create tomato-seed "fillets" that are separate from the firmer tomato flesh. Repeat with each segment of the tomato.