2g fibreper serving
3g proteinper serving
Cucumber & Watermelon Gazpacho
Pale coral soup in shallow bowls, scattered with cool diced cucumber and a slick of green-gold olive oil pooling on top.
Ingredients
Serves 4- 800 gwatermelon, flesh only, roughly chopped
- 300 gcucumber, a quarter finely diced and the rest roughly chopped
- 1red pepper, roughly chopped
- 2tomatoes, roughly chopped
- 1clove garlic, crushed
- 2 tbspolive oil
- 2 tbspred wine vinegar
- 20 gfresh mint
- Fine salt
Method
- Reserve the diced quarter of cucumber, a few mint leaves and 1 tsp of the olive oil for finishing. Tip the watermelon, roughly chopped cucumber, red pepper, tomatoes and crushed garlic into a blender and blitz until smooth, about 1 minute.
- Add the remaining olive oil, red wine vinegar and remaining mint leaves and blend again until silky and pale pink, another 30 seconds. Season generously with salt, then taste; it should be bright, sweet and just sharp enough to make you sit up.
- Pour into a jug and chill in the fridge for at least 30 minutes, until properly cold.
- Ladle into bowls, scatter over the reserved diced cucumber, drizzle with the reserved teaspoon of olive oil and finish with the reserved mint leaves.
Per serving
- kcal
- 164
- protein
- 2.7g
- fibre
- 2.4g
- carbs
- 22.7g
- fat
- 7.8g
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