Gazpacho with Melon

Inspired by a gazpacho at Fabrica 23 last weekend which included watermelon, honey dew and cavaillon melon. You should put just enough of the latter so that you get some sweetness and lightness, but not so much that it no longer tastes like the cold tomato soup that it is. For this quantity of fruit and vegetables, 1 clove of garlic should provide a subtle kick. Two cloves of garlic still ok if you don't mind a more aggressive taste. Bone-dry pale sherry or even some ice cold vodka would go very well with this.

1 kg ripe tomatoes, quartered

4 spring onions, roughly chopped

a few chunks of melon

1 garlic clove

1/2 cucumber, roughly chopped

75 ml EVOO

25 ml sherry vinegar (white balsamic vinegar also works)

Garnish

2 spring onions

1/2 red pepper

1/2 green pepper

EVOO

1. put tomatoes, cucumber, scallions, melon in a food processor and blend until smooth
2. put contents through a fine sieve
3. return liquid to the food processor, add EVOO while motor is running
4. add sherry vinegar, while motor is running, then season with S&P
5. put into a jug or bowl and let chill in the fridge for 2-3 hours
6. for garnish, chop up peppers and spring onions finely
7. when chilled, ladle soup into coffee cups, drizzle some EVOO and sprinkle with garnish