Watermelon Gazpacho - cooking recipe

Ingredients

1.5 kg water melon
2-3 tbsp lemon juice
1 tsp vanilla essence
50 g almond flakes
150 g creme fraiche
2-3 tbsp orange juice
250 ml red grape juice
250 g apricots, finely diced
250 g blackcurrants
None None lemon balm for garnish

Preparation

Finely dice 1/2 lb of the melon then set aside. Puree the remainder with the lemon juice and vanilla extract. Chill all for 30 minutes.
Meanwhile, toast the almonds in a dry frying pan until golden brown. For the garnish mix together the creme fraiche or sour cream, orange juice then set aside.
Mix together the grape juice and chilled pureed melon. Stir in the diced melon, apricots and currants and serve in deep bowls, with a dollop of orange creme fraiche and a garnish of toasted almonds and lemon balm.