Watermelon Gazpacho

It’s already that time of year for picknicks, and lunches beneath parasols, and soaking up the sun. The warmth has had me wanting cool foods to eat and gazpacho is a definite summer favourite. It's packed with healthy veggies, but still refreshing and light. Here's a lovely subtle watermelon version. 


Ingredients:
400g fresh watermelon (preferably seedless), peeled
2 large roma tomatoes, cored
1/2 cucumber, peeled and seeded
1/2 red bell pepper, core removed
1/4 red onion, peeled
2.5 tablespoons fresh mint
1.5 tablespoon olive oil
1.5 tablespoon red wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon cracked fresh black pepper
1/8 teaspoon ground cumin
1 slice of white bread

Garnish: a few finely chopped veggies.

Instructions:
1. Take the bread and remove the crust. Run it under cold water until it is soaked, then squeeze the water out with your hands.

2. Take all the ingredients including the soaked bread and toss them in a blender.

3. Refrigerate for 3-4 hours until chilled. Then top with your garnish and serve.


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