Melon Gazpacho

1Purée melon, onion, red pepper, jalapeno, mint and coriander in a blender.

2Pour into a large bowl and add remaining ingredients.

3Refrigerate 2 to 3 hours.

4Garnish with diced melon and a fresh mint leaf.

5This melon gazpacho is a culinary work of art, the perfect union of fresh and exotic flavours. Honeydew and Charentais melons give the dish a natural sweetness and an intoxicating aroma, making each spoonful a true burst of summer flavour. Red pepper and onion confers a crunchy texture and a slight kick, while jalapeno pepper lends a subtle heat, an irresistible contrast to the cool fruit flavour. Freshly chopped mint and cilantro infuse the gazpacho with refreshing herbal aromas as sparkling white wine adds a bubbly lightness. This gazpacho is a festival of textures and tastes, an invitation to savour the richness of natural flavours in perfect harmony.

6Add some ice cubes to the blender while mixing the soup.

7Before serving, drizzle a bit of extra-virgin olive oil over the gazpacho for extra creamy richness.

8Add a pinch of cumin or paprika if you like a spicier soup.

9For a smoother texture, strain the gazpacho through a fine sieve after blending.

10If you enjoy bolder flavours, add a little lemon or lime zest into the mix.

11Garnish with fresh herbs, extra melon pieces or grilled shrimp for a contrast of flavours and textures.

12Serve in transparent glasses and decorate the rim with a slice of lemon or lime slice for an elegant presentation.