Watermelon and Strawberry Gazpacho

Summer is now well under way, as well as two glorious weeks of tennis, each year at Wimbledon sees 320 000 glasses of Pimm's, 25 000 scones and 140 000 portions of English strawberries served! This recipe for Watermelon and Strawberry Gazpacho makes the most of flavour packed English strawberries in a beautiful chilled summer soup.

If you are stocking up on strawberries for Wimbledon you could also try our Vegan Strawberry, Elderflower and Coconut Ice Cream, Cherry and Strawberry Quinoa Salad or how about Avocado, Strawberry and Cream Cheese Bruschetta?

Fancy some more easy vegetarian summer recipes? Join us for one of our upcoming Fast and Delicious Summer Treats courses full of inspiration and fresh ideas!

Watermelon and Strawberry Gazpacho

Serves 4

Dietary: Vegan and Gluten Free

Prep Time: 30 minutes

Image Credit: Rob Wicks

Ingredients

Gazpacho

• 500g watermelon, peeled, deseeded and cut into cubes
• 350g strawberries
• 1/2 red pepper, deseeded and chopped
• ½ large red chilli (optional)
• ¾ cucumber, peeled
• 1 stick celery, chopped
• 1 spring onion, chopped
• 1 tbsp lemon juice
• ½ tsp red wine vinegar
• pinch of salt

Toppings

• 1 spring onion, chopped
• ½ small red onion, finely chopped
• ½ stick celery, finely chopped
• ¼ cucumber, peeled and finely chopped
• ½ red chilli, chopped
• ½ green chilli chopped
• basil leaves, chopped

Method

• Place all the gazpacho ingredients in a blender (we use our fabulous Froothie) or food processor and blend to a soup consistency. Taste and season to taste.
• Refrigerate until cold.
• Serve cold with the toppings piled on top.

Tips

With the left over watermelon, either eat as slices or whiz up for a refreshing watermelon smoothie!

Image Credit: Rob Wicks

Don't forget to check out our Fast and Delicious Courses for more seasonal inspiration and if you want to pop your soup in a flask and head out for a picnic, have a look at our top tips for packing a perfect picnic!

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