Melon gazpacho

Ingredients

1/2 a cantaloupe melon
1/2 a white melon
1/2 a sweet onion
1 green chilli
2 handfuls of basil (including the stalks)
2 cloves of garlic
1/2 a cucumber or 2 little ones
1 medium tomato
Juice of half a lemon
1/2 a tbsp of salt
1/2 a cup of extra virgin olive oil
Fresh cracked pepper (to taste)

If you don't like the idea of cold soup, let this recipe change your mind. Sweet, salty and a little bit spicy, this fresh and cooling melon gazpacho adds a much needed chill to even the hottest of days.

And, if there was ever a week to give this a try, this one is it. No heat required–because you're hot enough.

Gazpacho to the rescue.

Here's the method:

Serves 4

Roughly chop all your ingredients and add them to a large bowl.
Juice your lemon and add the lemon juice, salt, pepper and olive oil to your bowl of chopped ingredients.
Mix well and leave in the fridge overnight to macerate.
Blend with an immersion blender or pop into a standard blender or food processor.
Add water until the soup is to the desired consistency, adjusting the seasoning with salt and more lemon if needed.
Finish with a drizzle of extra virgin olive oil and a few extra cubes of melon.

Recommended by us:

If you're after more of a peppery kick, then we'd recommend using our Spanish extra virgin olive oil from Marina in Andalucía.

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