Watermelon gazpacho with halloumi croutons

Name: Watermelon gazpacho with halloumi croutons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: ½ mini watermelon (800g unpeeled weight, 400g peeled weight); 2 tomatoes, roughly chopped; 1 red chilli, roughly chopped; 2 sprigs basil, leaves picked, plus extra to serve; 1 small clove garlic, finely grated; 3 slice/s sourdough, roughly torn (about 150g); 3 tbsp extra virgin olive oil, plus extra for drizzling; 1 tbsp sherry vinegar; 1 tsp fine sea salt

A refreshing twist on a classic, this chilled watermelon gazpacho is packed with summery flavours of basil, tomato and chilli – just the thing for heatwaves. Now that these fennel seed-crusted halloumi croutons are in your life, you’ll wonder how you ever lived without them…

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VegetarianHigh in vitamin C1 of your 5 a day3 plant varieties

Serves4
CourseStarter
Prepare15 mins
Cook10 mins
Total time25 mins
Pluschilling

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½ mini watermelon (800g unpeeled weight, 400g peeled weight)
2 tomatoes, roughly chopped
1 red chilli, roughly chopped
2 sprigs basil, leaves picked, plus extra to serve
1 small clove garlic, finely grated
3 slice/s sourdough, roughly torn (about 150g)
3 tbsp extra virgin olive oil, plus extra for drizzling
1 tbsp sherry vinegar
1 tsp fine sea salt

For the topping

75g halloumi, chopped into 0.5cm chunks
½ tsp clear honey
½ fennel seeds

Set aside about 50g watermelon. Roughly chop the remainder and tip into a high-speed blender with the remaining ingredients. Blend until very smooth, then chill for 1-2 hours.
When ready to serve, finely chop the reserved 50g watermelon. Set a nonstick frying pan over a medium-high heat and fry the halloumi for 3-5 minutes, until golden all over. Add the honey and fennel seeds to the pan and bubble for a few minutes until coated. If the soup is too thick, add a little water, then divide it between bowls. To serve, scatter over the halloumi, watermelon, a few basil leaves and an extra drizzle of oil.

Typical values per serving when made using specific products in recipe