Watermelon gazpacho

Fabulously refreshing for those hot summer days.  Serves 4


  • 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


  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.

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