Rhiwbina Living

Watermelon
gazpacho
500g watermelon flesh, roughly
chopped, plus a little extra finely
chopped to garnish
2 vine tomatoes, roughly chopped
¼ small red onion, roughly chopped
¼ cucumber, roughly chopped, plus
a little extra finely chopped to garnish
½ red pepper, roughly chopped
1 garlic clove
¼ red chilli, deseeded
40g stale white bread
1 tbsp red wine vinegar
1½ tbsp extra-virgin olive oil, plus
extra to drizzle
☐ Put all the ingredients into a
blender and blend until it's smooth.
Thin the mixture out by adding an
ice cube and blending again if this is
required.
☐ Season the mixture with salt,
cover, then put it in the fridge to chill
overnight.
Celery soup
2 tbsp olive oil
300g celery, sliced, with strings
removed
1 garlic clove, peeled
200g potatoes, peeled and cut into
chunks
500ml vegetable stock
100ml milk
crusty bread, to serve
spring onions, chopped
☐ Heat the oil in a large saucepan
over a medium heat.
☐ Add the celery, garlic and potatoes
and coat them all in the oil. Add a
food
☐ Divide the mixture among bowls
or glasses and garnish with extra
watermelon and cucumber.
☐ Finish with a grind of black pepper
and a drizzle of oil.
splash of water and a pinch of salt and
cook, stirring regularly for 15 minutes.
Add more water if the vegetables
begin to stick to the base of the
saucepan.
☐ Pour in the vegetable stock and
bring the mixture to the boil. Then
turn the heat down and simmer for 20
minutes further, or until the potatoes
are falling apart and the celery is soft.
☐ Blend the entire mixture in a
blender, then add in the milk and
blend again. Adjust the seasoning to
taste and sprinkle the chopped spring
onions on top.
☐ Serve the soup with warm crusty
bread.
Cucumber & mint
gazpacho
1 cucumber, halved lengthways and roughly chopped
1 yellow pepper, deseeded and roughly chopped
150ml pot fat-free natural yogurt
2 tbsp white wine vinegar
1 small avocado, chopped
2 crushed garlic cloves
small bunch of chopped spring onions
small bunch of chopped mint
snipped chives
☐ Place all the ingredients in a food processor or blender
(reserving half the yogurt and mint) and blitz until the
mixture is smooth. Add a drop of vinegar and season to
taste. If you require the consistency to be thinner, add a
splash of water.
☐ Chill the mixture for a few hours and then serve with
the remaining yogurt and mint, adding a few snipped
chives.
47
47