My summer veg and fruit gazpacho

Yield 4 portions



  1. Slice the tomatoes in half and lay in a baking dish, add the diced onion and radishes. Roast for 15 minutes in preheated oven at 180C. Remove and let cool.
  2. In blender, blitz the diced cucumber, watermelon and parsley. Add the cooled tomatoes, onion and radishes. Add the cumin, blitz to combine.
  3. Taste and season with salt and pepper ( more cumin if preferred) and serve cold with toasted bread.


on by Sandra Slawinski

Recipe by Leeks and High Heels at