Watermelon Summer Gazpacho – Sustainability Series

Watermelon Summer Gazpacho – Sustainability Series

Watermelon Summer Gazpacho (Serves 4)

  • 500g tomatoes, roughly chopped
  • 200g watermelon
  • 80ml olive oil, plus extra to serve
  • 1-2 tablespoons balsamic vinegar
  • 1 tablespoon basil

1. Put the tomatoes and watermelon in a blender, blitz to a soupy texture. Add olive oil and keep blending until the soup is smooth and emulsified. Season with salt, pepper and balsamic vinegar.

2. Give the soup a good whisk before serving. Pour into glasses or bowls, drizzle with olive oil, crumble fetta, and fresh torn basil leaves.

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