Replacing the tomatoes in traditional gazpacho with watermelon makes this light soup perfect for summer.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 6 people
peeled and chopped
3 - Red Pepper
9 - SuperValu Red Grapes Seedless
chopped and seeds removed
2 - Whole Wheat Tortilla
2 - Yellow Pepper
Preheat the oven to 175oC/gas mark 4.
Roll up the tortillas tightly. Using a sharp knife, cut them into 10mm strips by cutting through the roll at intervals. Toss the tortilla strips in olive oil, place on a baking tray and bake in the oven for 15 minutes.
Pop the halved grapes in the freezer for 30 minutes.
Place the watermelon, peppers, onion and cucumber in a blender and blitz to a coarse purée. Add enough cold water to make it a pouring constistency.
Pour the soup into bowls, adding three grape halves to each bowl. Top with crispy tortilla strips and a drizzle of olive oil.