Serving size: Serves 4
Cuisine type: Italian
Cooking time: More than 1 hour
Special options: Diabetic, Gluten free, Lactose free, Low Carb, Low cholesterol, Low fat, Vegan, Vegetarian
Course: Entree
Favourite flavours: Soup

watermelon gazpacho

From the January 2007 issue of Australian House and Garden magazine. Subscribe here.

INGREDIENTS

4 cups chopped seedless watermelon, plus 1 cup chopped into ½cm cubes
1 Lebanese cucumber, chopped into ½cm cubes
1 red capsicum, peeled, seeded and chopped into ½cm cubes
1 yellow capsicum, peeled, seeded and chopped into ½cm cubes
3 celery stalks, cut into ½cm cubes
½ small red onion, chopped
¼ cup chopped spearmint
2 tablespoons freshly squeezed lime juice
1½ tablespoons red-wine vinegar

METHOD

Whiz 4 cups watermelon in a blender or food processor until smooth and transfer to a large bowl.

Combine the 1 cup cubed watermelon, cucumber, red and yellow capsicums, celery and onion in a bowl. Set aside ½cup of this mixture for garnishing. Stir the remainder into the pureed watermelon, together with the mint, lime juice and vinegar. Season with salt and pepper to taste.

Refrigerate for at least 1 hour, or until cold. Pour into a vacuum flask.

Serve the gazpacho in bowls or glasses, with the reserved chopped mixture spooned over the top.