During the hot days of summer, there’s no better way to cool off than with a refreshing bowl of melon and cucumber gazpacho.
The recipe is super easy!
Blitz in the blender: 1 small melon (peeled, seeded, chopped), 1/2 of telegraph cucumber (seeded, chopped), 2 tablespoons chopped red onion, a few sprigs of dill, a few tablespoons of bread crumbs, some water or ice (optional). With motor running, drizzle in 2 Tbsp extra-virgin olive oil; season with salt and freshly ground black pepper.
Serve gazpacho chilled, topped with fresh mint and borage flowers. Enjoy!
