Watermelon Gazpacho

1. 1

   Finely dice 1/2 lb of the melon then set aside. Puree the remainder with the lemon juice and vanilla extract. Chill all for 30 minutes.

2. 2

   Meanwhile, toast the almonds in a dry frying pan until golden brown. For the garnish mix together the creme fraiche or sour cream, orange juice then set aside.

3. 3

   Mix together the grape juice and chilled pureed melon. Stir in the diced melon, apricots and currants and serve in deep bowls, with a dollop of orange creme fraiche and a garnish of toasted almonds and lemon balm.

* Per serving · 4 servings · Values may vary.

No additional tips available.