Forest fruit and watermelon gazpacho, with diced acorn ham and boiled egg


1 l of mineral water
800g of ripe tomato
300g of cucumber
½ green and red pepper
Raspberries, currants, strawberries, blueberries, to our taste
1kg of peeled, seedless watermelon
800g of acorn ham (cut to small cubes)
4 hard-boiled eggs
200ml extra virgin olive oil
120ml of cava or sherry vinegar
Salt and white pepper
200g of raw pine nuts
A few coriander leaves
2 tbsp. of sweet paprika


Wash and cut all the fruit and vegetables into small pieces. Boil the eggs for 10 minutes and cool immediately with ice-cold water.


In a large bowl or a pot, place all the chopped fruit and veg, water, oil, vinegar (to your taste) and pine nuts. The pine nuts here are used as a substitution to bread, they give thickness and creaminess to the gazpacho, leaving it suitable for celiacs. Blend everything well, strain with chinois if you want a really smooth texture. Keep in the fridge until serving.

In the meantime peel and grate the eggs for the garnish.


In the middle of a deep plate place a few pieces of ham, watermelon and coriander leaves, sprinkle with grated egg. At the table serve the gazpacho pouring it to the pre-prepared plates from a jug.

Other options: this gazpacho could be made with other seasonal fruits, strawberries, melon…


Fruits and vegetables are rich in 2 very powerful antioxidants, anthocyanins and lycopene. Both get activated and enhanced when blended or grated and mixed with greasy food such as olive oil or pine nuts. Antioxidants help us slow down aging.

Read more: Dinner ideas of the Pyrenees by Carles Flinch ...