- 200gr Raf tomatoes
- 200gr watermelon
- 150ml olive oil
- 1 bunch chives
- 1 bunch basil
- Blend the tomatoes with the watermelon and 50ml olive oil, sea
- Blend the bunch of chives with the bunch of basil and remaining olive oil. Strain and reserve the basil oil.
- Serve the tomato cream accompanied by a few drops of olive oil.
Put the watermelon in the freezer for half an hour to get a chilled gazpacho pea green and pink pepper