Summer Picnic Series: Chilled Watermelon Gazpacho
There’s something undeniably joyful about eating outside. Whether it’s a lazy afternoon in the park, a beachy sundown supper, a glamorous outdoor event or a last-minute spread in the garden, a picnic makes everything feel a little more relaxed, a little more celebratory, and – if you get it right – a whole lot more delicious - Jo Pratt x
For more summer dining inspiration, come along to Jo's next in-person masterclass, Late Summer Entertaining on Thursday 25th September, 6pm.
CHILLED WATERMELON GAZPACHO
Serves: 8
Ingredients:
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800g watermelon flesh (from approx.1kg wedge of watermelon), cut into chunks and many seeds removed
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½ cucumber, roughly chopped
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4 ripe medium-sized tomatoes, roughly chopped
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1 red pepper, seeded and roughly chopped
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4 spring onions, roughly chopped
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Small handful mint leaves (reserve the small leaves to garnish)
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50ml olive oil
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1 tbsp red wine vinegar
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½ tsp salt
To serve:
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Mint sprigs, for garnish
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olive oil, for drizzling
Method:
Put all of the gazpacho ingredients in a blender or liquidiser. Blitz well until completely smooth. Chill until ready to serve.
Spoon into bowls, glasses or cups, add a drizzle of olive oil and mint leaves to garnish. For a picnic, pack it chilled into a flask, and add ice at the park or beach!