Watermelon Gazpacho

Serves 4

Cooking Time Prep time 30 mins, cook time 60 mins.

    600 gm. Cherry Tomatoes, coarsely chopped

    650 gm.  Watermelon, coarsely chopped

    1 Cucumber, peeled, halved lengthways, seeds removed,

    1 small Red onion, coarsely chopped

    80 ml    Olive oil, plus extra to serve

    1½ tbsp.Vinegar

    1 tbsp.Sherry

    ½    Garlic clove, finely chopped

    350 gm.Sourdough Bread, crust removed, cut into croûton-sized pieces

    100 ml    Clarified Butter or olive Oil

To serve:

Small basil and mint leaves

Combine Tomato, Watermelon, Cucumber, Onion, Olive Oil, Vinegar, Garlic and 100gm Bread and refrigerate until Bread is soft (1 hour).

Transfer, in batches, to a blender and blend until very smooth.

Season to taste and ideally refrigerate for flavours to develop.

Heat Clarified Butter in a frying pan over medium heat, add remaining sourdough and stir occasionally until golden and crisp (3-5 minutes).

Remove with a slotted spoon and set aside on paper to drain.

Divide chilled soup among chilled serving bowls, scatter with croutons and basil leaves, add a few drops of extra oil and serve.