ORIGINATING IN THE ANDALUSIAN REGION OF SPAIN, GAZPACHO HAS BEEN REFERRED TO AS A LIQUID SALAD. IT’S PARTICULARLY ENJOYABLE DURING THE HOT SUMMER MONTHS. THIS UNUSUAL COMBINATION TASTES AS COOL AND DELICIOUS AS IT SOUNDS.
350gwatermelon flesh, seeds removed
½cup chopped, peeled cucumber
½ × 400g can chopped tomatoes
salt and pepper to taste
plain yoghurt for serving
fresh mint leaves for garnishing
Boil the beetroot in water until soft, then leave to cool. Peel and chop.
Combine all the ingredients, except the seasoning, in a blender or food processor and blend to a purée.
Season with salt and pepper.
Leave to chill in the fridge.
When ready to serve, spoon a dollop of yoghurt over each serving and garnish with a few mint leaves.