Watermelon Gazpacho

This smooth and refreshing cold soup is packed with vitamins, vegan, and gluten-free. I first started to add watermelon to my gazpacho because I couldn’t get hold of sweet summer tomatoes in Asia. I make a lot of traditional Andalucian gazpacho when I am in Europe during the summers but this recipe has become a firm favourite in hot weather, especially when I have gluten-free guests.

Watermelon Gazpacho

Ingredients

Serves 4

• 4-6 tomatoes, chopped

• Half a cucumber, peeled

• A large wedge of watermelon, chopped

• Half a red onion, finely chopped

• 1 tablespoon of apple cider vinegar

• 1 teaspoon of high-quality balsamic vinegar

• Lug of olive oil

• 2 teaspoons of salt

• Black pepper to taste

• Sprigs of mint to garnish

Method

Combine the tomatoes, cucumber, onion and watermelon a food processor. Slowly add the seasonings of salt, vinegar, and oil slowly and taste to adjust until balanced. Serve chilled with a splash of olive oil and a sprig of mint.

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