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Watermelon, fennel & mint gazpacho

Traditionally this classic Spanish soup is made from tomatoes, peppers, and other salad vegetables. The watermelon adds a subtle sweetness


  • 300g watermelon, seeded and cubed
  • 1 bulb of fennel, trimmed and finely sliced
  • 1 cucumber, peeled, deseeded and cut into dice*
  • Good handful of mint leaves*
  • 300g fresh cherry tomatoes
  • 1 tin cherry tomatoes, drained (keep liquid)
  • 120ml olive oil
  • 1-2 slices of white bread, crusts thinly removed
  • Finely grated zest and juice of 1 lime
  • Salt and pepper to taste
  • Feta cheese to garnish

*Keep some aside for garnish


  1. Soak the bread in the juice from the tin of tomatoes and set aside.
  2. Place all the other ingredients in a blender. Add the bread and tomato juice. Season well with salt and pepper.
  3. Process until chunky smooth. Check the seasoning and garnish with crumbled feta, chopped mint and diced cucumber.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now