Ingredients

• 4 cups watermelon, seeded and cut into chunks
• 1 packet ground almonds
• 60 ml red wine vinegar
• 1 clove garlic, crushed
• 1 red chilli, seeded and finely chopped
• 1 red onion, finely diced
• 1 small red pepper, seeded and finely diced
• ½ cucumber, finely diced
• ^1/3 cup fresh coriander, chopped
• 1 pinch salt
• 1 pinch of black pepper
• 1 dash of olive oil

METHOD

1. Purée watermelon in a food processor. Add almonds, vinegar, garlic and chilli. Blitz well.
2. Mix onion, pepper, cucumber, tomato and coriander together.
3. Set aside ½ cup (125ml) vegetable mixture to serve with gazpacho.
4. Add remaining mixture to blender and purée until smooth.
5. Season to taste and refrigerate for at least 1 hour for flavours to develop and for soup to chill.
6. Serve in small, well chilled glasses with a drizzle of olive oil and a sprinkling of reserved vegetable mixture.
7. Drizzle dressing over salad and serve.

Pick n Pay is committed to promoting health and wellbeing among South Africans, and employs the services of a registered dietitian to provide food and nutrition-related advice to the public. For all your nutrition and health-related queries, email healthhotline@pnp.co.za or call 0800 11 22 88.