Cucumber & Watermelon Gazpacho

• 800 gwatermelon, flesh only, roughly chopped
• 300 gcucumber, a quarter finely diced and the rest roughly chopped
• 1red pepper, roughly chopped
• 2tomatoes, roughly chopped
• 1clove garlic, crushed
• 2 tbspolive oil
• 2 tbspred wine vinegar
• 20 gfresh mint
• Fine salt

Method

1. 1Reserve the diced quarter of cucumber, a few mint leaves and 1 tsp of the olive oil for finishing. Tip the watermelon, roughly chopped cucumber, red pepper, tomatoes and crushed garlic into a blender and blitz until smooth, about 1 minute.
2. 2Add the remaining olive oil, red wine vinegar and remaining mint leaves and blend again until silky and pale pink, another 30 seconds. Season generously with salt, then taste; it should be bright, sweet and just sharp enough to make you sit up.
3. 3Pour into a jug and chill in the fridge for at least 30 minutes, until properly cold.
4. 4Ladle into bowls, scatter over the reserved diced cucumber, drizzle with the reserved teaspoon of olive oil and finish with the reserved mint leaves.

Per serving

kcal

164

protein

2.7g

fibre

2.4g

carbs

22.7g

fat

7.8g