Cucumber & Watermelon Gazpacho

Ingredients

• 800 g watermelon, flesh only, roughly chopped
• 1 large cucumber, roughly chopped, plus extra to serve
• 1 red pepper, roughly chopped
• 2 tomatoes, roughly chopped
• 1 clove garlic, crushed
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 20 g fresh mint
• Crusty sourdough bread, to serve
• Natural yoghurt, to serve

Method

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