Watermelon gazpacho with celery

Name: Watermelon gazpacho with celery
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 seedless watermelon (about 1,7 kg); 1 red onion; 2 discs (approx. 50 g) Boxed white bread; 200 ml Cranberry nectar; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper; 1 (approx. 300 g) pickled cucumber; 4 (approx. 175 g) stalks of celery; 1 red pepper; 1⁄2 Federation flat leaf parsley and mint

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 seedless watermelon (about 1,7 kg)
1 red onion
2 discs (approx. 50 g) Boxed white bread
200 ml Cranberry nectar
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper
1 (approx. 300 g) pickled cucumber
4 (approx. 175 g) stalks of celery
1 red pepper
1⁄2 Federation flat leaf parsley and mint

Directions

1
Cut the melon into large slices. Remove the skin from the flesh and cut the flesh into pieces. Peel and chop the onion. Roughly pluck the bread. Pour melon, onion, bread and nectar into a large bowl and blend finely with a hand blender.
2
Season to taste with vinegar, salt and pepper. Clean, wash and finely dice the cucumber, celery and paprika and stir into the gazpacho. Cover and chill for at least 1 hour.
3
Wash the herbs and shake dry, pluck the leaves and chop them finely. Stir into the gazpacho just before serving.