( SERVES 8 )
Photo by Annabel Langbein Media
Annabel says: This refreshing chilled soup makes a great starter or light lunch. The recipe can easily be halved.
- Cut off and discard the watermelon rind then coarsely chop and deseed the flesh.
- Halve the cucumbers lengthways, scoop out and discard the seeds and coarsely chop the flesh.
- Place watermelon and cucumber in a blender or food processor with lime juice, salt and pepper and whizz to a puree. Chill gazpacho base until ready to serve.
- When ready to serve, divide gazpacho base between serving bowls and top with feta, pumpkin seeds, chilli, if using, and herbs. Serve with an extra wedge of lime and salt and pepper to taste.
See more of Annabel's resolution recipes