Serves

6

Ingredients

1 tub of Ben & Jerry’s Chocolate Macadamia ice cream • 2 slices of watermelon • 500g strawberries • 125g redcurrants • 125g raspberries • 100g cucumber • 80g yellow pepper • 30ml Cortes de Cima Extra Virgin Olive Oil • 10ml balsamic vinegar glaze •50g sugar • 30ml raspberry vinegar • 1 fresh red chilli pepper

Method

Cut out six discs (8-cm diameter) from the watermelon and vacuum seal • Reserve in the fridge - the texture of the watermelon is less spongy and sweeter • Liquidise the strawberries, cleaned cucumber, the remains of the watermelon slices, the pepper, the olive oil, half the sugar, the vinegar and the chilli pepper (chopped and seeds removed) • Strain and reserve • Scoop out a dip in each watermelon disc and place in the centre of the serving plate • Surround with the gaspacho liquid, decorate with raspberries and a few drizzles of balsamic vinegar glaze • Place a scoop of ice cream in the centre and top with a little stalk of redcurrants, rolled in sugar