1

1 For melon gazpacho, process

ingredients in a blender until

very smooth. Transfer to a

plastic container and refrigerate

until chilled (2-3 hours). It will

separate with time, so stir it

thoroughly before serving.

2 Scoop rockmelon and half

the watermelon into balls with

a melon baller, and cut the

remaining watermelon into

small wedges.

3 Divide melon among bowls,

pour in gazpacho, season with

ground black pepper, top with

basil and serve well chilled.

⅔ rockmelon

¼ small seedless watermelon

Basil, to serve

MELON GAZPACHO

1 kg peeled seedless

watermelon, coarsely

chopped

90 gm rice malt syrup, or

to taste

Juice of ½ lime, or to taste

Melon gazpacho

with basil

SERVES 6 // PREP TIME 15 MINS

(PLUS CHILLING)

Make this fruit gazpacho

ahead to give it time to chill

thoroughly, then give it a

good stir just before you

serve it. Add ripe tomatoes

tossed in a little sherry

vinegar, some prawns

and a drizzle of extra-virgin

olive oil, and it becomes

a smart summer entrée.

Watermelon gazpacho

Jug from MH Ceramics.

OrangesPlate (base of

stack) and plate (right)

from MH Ceramics.

Plate (bottom) from Batch

Ceramics. All other props

stylist’s own. Stockists p176.

130 GOURMET TRAVELLER