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Berry gazpacho

Jill Dupleix
Jill Dupleix

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Berry gazpacho.
Berry gazpacho.Marina Oliphant

A refreshing dessert with a vibrant hue.

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Ingredients

  • 800g watermelon

  • 400g strawberries, hulled

  • 400g raspberries

  • 100ml Cointreau or Triple Sec

  • 50g castor sugar if required

  • 2 tbsp flaked almonds

  • 100g blueberries

  • 100g yoghurt or cream

Method

  1. Trim rind from watermelon and cut into chunks, removing seeds. Whiz watermelon in a blender with half the strawberries and half the raspberries to a puree. Stir in Cointreau and taste. If your berries are sharp, add castor sugar and whiz again. Refrigerate until really well chilled.

    Toast flaked almonds in a dry pan until golden. Cut remaining strawberries into quarters if large. To serve, divide remaining berries, including blueberries, between four glass bowls, reserving two tablespoons mixed berries and top with gazpacho. Spoon yoghurt or cream on top, add reserved berries and toasted almonds and serve with dessert spoons.

    Choose ripe watermelon with a good strong colour for this refreshing chilled dessert. Serve with crisp biscuits or Italian panettone cake.

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Jill DupleixJill Dupleix is a Good Food contributor and reviewer who writes the Know-How column.

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