Watermelon Gazpacho with Avocado

Amazing rich, complex layers, flavors + textures - worth the effort!

Ingredients

• 500g (1 lb 2oz) watermelon, rind removed, chopped into large chunks

• 600g (1 lb 6oz)) ripe plum tomatoes, cored and diced

• 1/2  red onion

• 3 small Persian cucumbers

• 150 g (6 oz) red peppers, deseeded

• 3 garlic cloves

• 1/3 cup mint

• 2/3 cup basil

• 2-3 Tbs white balsamic vinegar

• 4 spring onions

• 1/4 cup olive oil

• 1 ripe avocado

• 1 Tbs lime juice

• Flaked sea salt and ground black pepper

• Optional: Add a red chili for additional punch

Instructions

• Add all the ingredients except the olive oil to a food processor and blend until smooth. Pour in olive oil while the machine is running and season with salt and black pepper to taste. Set aside in the fridge and chill until needed.

• Dice the avocado and combine in a small bowl with lime juice

• Season to taste with salt

• Transfer the gazpacho to individual serving bowls, top each bowl avocado and serve with crusty sourdough toast

Notes

• Serves 6-8

• Tip: Gazpacho always tastes better if you serve it the day after making it - this allows the flavors to intensify.

Adapted from and thanks to Josh Katz from Berber&Q and Carmel in London