Summer berry gazpacho

  • Dessert
  • medium
  • 6
  • 30 minutes, 2 nights maceration and straining

PT30M

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Ingredients

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Berry gazpacho

To serve

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
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
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
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