Summer berry gazpacho recipe

Recipes

Adam Byatt
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A sweet gazpacho made from over-ripe summer fruits, watermelon, mint and cucumber.

1 kg over-ripe summer fruits (strawberries, raspberries, blackberries, redcurrants)
1.5 kg watermelon
0.5 cucumber
100 g caster sugar
6 sprigs mint

2.2 lbs over-ripe summer fruits (strawberries, raspberries, blackberries, redcurrants)
3.3 lbs watermelon
0.5 cucumber
3.5 oz caster sugar
6 sprigs mint

2.2 lbs over-ripe summer fruits (strawberries, raspberries, blackberries, redcurrants)
3.3 lbs watermelon
0.5 cucumber
3.5 oz caster sugar
6 sprigs mint

To serve (optional)

Two days before serving, hull the strawberries and pick over the berries and currants. Set aside a few of the select and visually appealing fruits to serve at the end. Dice the watermelon, discarding the skin and seeds. Peel, de-seed and chop the cucumber.
Place the fruits and cucumber in a bowl with the sugar and 2 sprigs mint. Cover and leave in the fridge overnight.
The next day, pour the contents of the bowl into a blender and blend to a smooth purée. Set a colander over a bowl and line the colander with a wet piece of muslin or cheesecloth (or a wet tea towel). Pour the puréed fruits into the cloth and leave in the fridge overnight.
The following morning, the liquid that you have in the bowl is a berry gazpacho.
To serve, divide the reserved whole fruits between 6 bowls. Pick the leaves off the remaining mint sprigs and tear them over the fruits, then ladle the chilled gazpacho on top. If you like, serve with ice cubes and yogurt or fruit sorbet.

Recipes from How To Eat In (Bantam Press) by Adam Byatt, executive chef at Trinity and Bistro Union. For more on Adam, click here.

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