Name: Melon gazpacho with basil
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2/3 rockmelon; 1/4 small seedless watermelon; basil, to serve; Melon gazpacho; 1 kg peeled seedless watermelon, coarsely chopped; 90 gm rice malt syrup, or to taste; juice of 1⁄2 lime, or to taste

Make this fruit gazpacho ahead to give it time to chill thoroughly, then give it a good stir just before you serve it. Add ripe tomatoes tossed in a little sherry vinegar, some prawns and a drizzle of extra-virgin olive oil, and it becomes a smart summer entrée.

Ingredients

2/3 rockmelon

1/4 small seedless watermelon

basil, to serve

Melon gazpacho

1 kg peeled seedless watermelon, coarsely chopped

90 gm rice malt syrup, or to taste

juice of 1⁄2 lime, or to taste

Method

1.For melon gazpacho, process ingredients in a blender until very smooth. Transfer to a plastic container and refrigerate until chilled (2-3 hours). It will separate with time, so stir it thoroughly before serving.

2.Scoop rockmelon and half the watermelon into balls with a melon baller, and cut the remaining watermelon into small wedges.

3.Divide melon among bowls, pour in gazpacho, season with ground black pepper, top with basil and serve well chilled.

Styling by Lisa Featherby

Styling by Geraldine Muñoz