Try something new at your next picnic with Clare Anne O'Keffe's Watermelon Gazpacho.
1. Put the roasted red peppers, tomatoes, red onion, garlic and harissa in a blender and blitz until finely chopped but not too
smooth. Add the watermelon, passata, the juice of half the lemon, the olive oil and vinegar, pulsing to just incorporate
the ingredients together. Taste and season. Put in the fridge for at least 2 hours or overnight.
2. Preheat the oven to 180°C/gas mark 4. Cut the brioche into soldiers and toast in the oven for 5 to 6 minutes, until golden.
Roll the goat’s cheese in the fresh thyme leaves and wrap in greaseproof paper. Cut the remaining half a lemon into slices, then put in a glass jar with the ready-to-eat prawns.
3. To pack and serve, pour the chilled gazpacho into a glass bottle. Seal tightly and wrap in a damp tea towel to keep
it cold. Do the same with the jar of prawns, then pack in a basket with the wrapped goat’s cheese and a butter knife for spreading it on the brioche soldiers. Don’t forget the brioche soldiers in a paper bag, some small glasses and
plenty of napkins.