Ingredients
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21 oz (600 g) prepared Watermelon
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7 oz (200 g) peeled Cucumber
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3 large Tomatoes
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1 small Garlic
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½ small Red Onion
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3 Tbsp Olive Oil
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½ Tbsp Sherry Vinegar
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Sea Salt
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freshly ground Black Pepper
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3½ oz (100 g) Greek Feta Cheese
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a small handful of Mint
Directions
Watermelon seeds are this season’s bone broth, which was last season’s maca, which replaced spirulina… ad infinitum. I’m not one for superfood magic bullets: the seeds’ inclusion here is simply in the spirit of mottainai – waste not, want not. You don’t want the black bits making your soup speckly or getting between your teeth when you eat it, so as you’re picking them out anyway, they are pretty tasty when roasted and add another interesting texture. Skip them by all means if you can’t be bothered.
Steps
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1
Done
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Put the watermelon, cucumber, tomatoes, garlic, onion, olive oil and sherry vinegar in a liquidizer and blitz to a smooth, thick liquid. Taste and season with salt and pepper. Tip the gazpacho into a bowl or large jug and put in the fridge to chill for at least 2 hours before serving. |
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2
Done
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Meanwhile, preheat the oven to 180°C fan (350°F) Gas 4. Dry the seeds that you have picked out of the melon really well with a piece of kitchen paper, then tip them onto a baking sheet. Drizzle with a little olive oil, sprinkle with salt and stir everything together. Pop in the oven to roast for about 10–15 minutes until crisp and toasty smelling. |
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3
Done
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To serve, give the chilled soup a really good stir and pour into bowls. Top with a crumble of feta and a sprinkling of mint. Finish with a few of the toasted seeds sprinkled over the top. |
