Recipe developer Julie Kinnaird shares her take on a deconstructed watermelon gazpacho salad that evokes all of the great flavors of a summery Spanish gazpacho combined with the satisfying ...

Wash, peel and cut the watermelon and set aside in a mix bowl. 2. Add roughly chopped fresh kokum fruit, mint sprigs and olive oil, followed by peeled and de-seeded cucumber, bell pepper and lemon ...

Divide gazpacho in 4 shallow bowls. Garnish with about 2 tbsp of finely diced watermelon. Place toasted bread round on top. Finish with drizzle of olive oil and light dusting of piment d’Espelette.

Toss together cubed watermelon, crumbled vegan feta cheese (almond or soy milk based), thinly sliced red onion rings, chopped ...