Summer berry gazpacho
Item 1 of 1
- medium
- 6
- 30 minutes
Adam Byatt's refreshing dessert requires overnight maceration time to extract maximum flavour from the berries. The weight of the berries should roughly equal 1kg, but you can create your own balance depending on your favourite berry and how strong you like the flavour. Try with alternative additions, such as a vanilla pod or orange zest.
First published in 2015
Ingredients
Metric
Imperial
Berry gazpacho
- 300g of Sweet Eve strawberries
- 300g of fresh raspberries
- 200g of blackberries
- 200g of redcurrants
- 1.5kg watermelon
- 1/2 cucumber
- 100g of caster sugar
- 6 sprigs of mint
To serve
- ice cubes
- 4 dollops of plain yoghurt, or fruit sorbet
- 1/2 punnet of blueberries, washed
SAVE RECIPE
Equipment
- Muslin cloth
- Blender
Method
1
In preparation, hull the strawberries and pick over the berries and currants. Select 12 of the best of each berry to use as garnish
- 300g of Sweet Eve strawberries
- 300g of fresh raspberries
- 200g of blackberries
- 200g of redcurrants
2
Dice the watermelon, discarding the skin and seeds. Peel, deseed and chop the cucumber.
Place the fruits and cucumber in a bowl with the sugar and 2 sprigs of mint. Cover and leave in the fridge overnight
- 1/2 cucumber
- 1.5kg watermelon
- 100g of caster sugar
- 2 sprigs of mint
3
The next day, pour the contents of the bowl into a blender and blitz until smooth. Set a colander over a bowl and line the colander with a damp piece of muslin or cheesecloth (or a damp thin tea towel). Pour the puréed fruits into the cloth and leave in the fridge overnight
4
The following morning the liquid should have seeped through into the bowl - this is the berry gazpacho
5
To serve, divide the reserved strawberries, raspberries, blackberries, red currants and blueberries across 6 bowls
- 1/2 punnet of blueberries, washed
6
Pick the leaves off the remaining mint sprigs and tear. Scatter the torn mint over the fruits, then ladle the chilled gazpacho over the top. On a very hot day, add the ice cube and serve with yoghurt or sorbet
- 4 dollops of plain yoghurt, or fruit sorbet
- ice cubes
- 4 sprigs of mint
First published in 2015
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