Recipe for Gazpacho with Morel Mushrooms.

Chef Najat Kaanache is in love with morels from Morocco. In this preparation, she shares with us her Gazpacho with Morels recipe.

This is an incredible summer soup that she made in her most recent publication "Najat".

To prepare the Morels, she recommends browning them in a frying pan with a little soy sauce to obtain the special umami flavor.

For the Watermelon Gazpacho, you'll spend a little more time in the kitchen. In this preparation, Najat says she loves that the watermelon is frozen, and she is right. On a hot summer day, we need things below zero. Then, add fresh onion and carbonated water and enjoy.

Save this recipe for hot summer days.

Ahead of time, prepare the Watermelon Gazpacho. Scroll down for instructions.

Ingredients for this Gazpacho with Morel Mushrooms recipe.

1 portion watermelon gazpacho

150g morels

2 shallots

2 garlic cloves

1 tbsp. soy sauce

3 tbsp. lemon juice

1 tbsp. parsley, chopped

1 tbsp. sage, chopped

1 tbsp. chives, chopped

1 tbsp. olive oil

Salt and white pepper to taste

60ml water

Preparation

Peel and chop the shallots and garlic and set aside. Wash and dry the morels.

Heat olive oil in a frying pan. Fry the morels over medium heat for about 5 minutes until golden brown. Sprinkle with sea salt and pepper and stir occasionally with a spatula or ladle. Lower the heat and add the shallots and garlic and leave a little longer.

This my favorite moment of the recipe because the whole kitchen is impregnated with the aroma of garlic, the essence of Morocco.

Add soy sauce, lemon juice, and water. Shake the pan a little and do not stir anymore. The juices keep well, and the morels keep whole, like small trees. Sprinkle with parsley, sage, and chives and if necessary, add salt and white pepper. Let it cool down. Pour the cold gazpacho into a bowl and decorate with morels.

Instructions for preparing the Watermelon Gazpacho.

Ingredients

1.5kg watermelon (½ average-size watermelon or a small watermelon)

600g tomatoes

2 onions

2 small jalapeños

½ red pepper

½ cucumber

15g cilantro

125ml apple cider vinegar

2 tbsp. olive oil

2g salt

500 ml carbonated mineral water

Preparation

Cut the watermelon pulp into cubes and leave it for at least one night in the freezer.

Cut the tomatoes into quarters. Peel and chop the onions. Remove the seeds from the jalapeños. Clean the red pepper and cut it into large pieces. Cut the cucumber into large chunks. Chop the coriander and reserve some to decorate.

Blend all the ingredients (don't add the carbonated water yet) in a food processor or blender until you obtain a thick gazpacho. Now add the carbonated mineral water and stir everything with a spoon to avoid bubbles. Decorate with cilantro and/or pickled radish.

Enjoy!

Check out our full interview with Chef Najat Kaanache.