This summer I have been deeply in love with mint. I have been making mint tea and enjoyed it cold and I have added it to many dishes, I love its sweet and delicate flavour.
This time I have paired it with cucumber and made a gazpacho with watermelon and plenty of ice. I found it so refreshing, light and healthy. I had it in the afternoon as a snack but this would make a nice and light starter for summer.
Don't forget to add a drizzle of olive oil as a final and essential touch to this dish.
- Prep Time : 15 minutes
Whiz 500 g - 17 oz of cucumber with the mint leaves and a little olive oil, the vinegar, salt and pepper.
Pour into a jug, add some ice cubes, the watermelon cut into cubes and a few cubes of the remaining peeled cucumber.
Decorate with mint leaves, drizzle with olive oil and serve with rustic toasted bread.