BCN Houston recipe: Fresh gazpacho with basil leaves and fruit

Gazpacho from BCN Taste & Tradition
Gazpacho from BCN Taste & Tradition

HOUSTON – From Chef Luis Roger of BCN Houston Taste & Tradition:


Yield: 8 portions


  • 4 lbs.          ripe roma tomatoes (sliced in quarters)
  • 2.5 cups    seedless watermelon (cut in cubes)
  • 1 oz.           jerez vinegar
  • 1.5 Tbsp.   sea salt
  • 1 cup         white onion (diced)
  • 1 cup        green bell pepper (diced)
  • ¾ cup       cherry puree
  • ½ cup      extra virgin olive oil

In blender, mix all ingredients except for olive oil, blend until liquid. Strain and return to blender. Add olive oil and blend for 4 seconds. Chill in refrigerator until ready to serve.


8  watermelon cubes (small cut)
8   papaya cubes (small cut)
8   mango cubes (small cut)
8   apple cubes (small cut)
32    small basil leaves
   extra virgin olive oil
     Sea salt flakes
     Fresh ground pepper

Place one cube of watermelon, papaya, mango & apple per bowl. Top fruit with basil leaves. Pour gazpacho around fruit, leaving fruit visible. Drizzle drops of olive oil in circle formation. Add a pinch fresh ground pepper and sea salt flakes.