Sweet watermelon gazpacho

Name: Sweet watermelon gazpacho
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1.5 kg Watermelon; 2-3 TABLESPOONS Lemon juice; 1 package Vanillin sugar; 3 TABLESPOONS flaked almonds; 250 g blackcurrants; 250 g ripe apricots; 50 g Mini coconut rusks; 1/4 l chilled red grape juice; 150 g Fresh cream; 2-3 TABLESPOONS Orange juice; 7-10 Tbsp Lemon balm

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1.5 kg Watermelon
2-3 TABLESPOONS Lemon juice
1 package Vanillin sugar
3 TABLESPOONS flaked almonds
250 g blackcurrants
250 g ripe apricots
50 g Mini coconut rusks
1/4 l chilled red grape juice
150 g Fresh cream
2-3 TABLESPOONS Orange juice
7-10 Tbsp Lemon balm

Directions

1
Cut the melon into slices and set aside 250 g. Remove seeds from the flesh and dice coarsely. Put it in a large bowl with lemon juice and vanilla sugar and puree it finely with a hand blender.
2
Chill for about 30 minutes.
3
Roast the almonds in a pan without fat until golden brown, take them out. Wash the currants, strip them from the stalks and drain them. Wash apricots, halve, stone and cut into slices.
4
Crumble the rusk. Remove seeds from the remaining melon, cut from the skin and dice very finely.
5
Mix melon puree with grape juice. Add melon cubes. Mix crème fraîche and orange juice. Serve the melon gazpacho with a dash of crème fraiche. Decorate with lemon balm. Add apricots, currants, flaked almonds and rusks and sprinkle over the gazpacho for eating.