Rockmelon Gazpacho

1/2 medium rockmelon, skin and seeds removed

700g (1.5 lb) yellow and/or orange tomatoes

1/2 medium cucumber, peeled

1x large handful of ice cubes

extra virgin olive oil

red wine vinegar

flaky sea salt & freshly ground black pepper


Cut rockmelon, tomatoes and cucumber into cubes.  Reserve a couple of tablespoons of each cut into tiny cubes for garnish, and transfer the remainder to a blender.  Add the ice cubes, and a generous slosh each of extra virgin olive oil and vinegar to the blender, along with a generous seasoning of flaky sea salt and freshly ground black pepper.  Blitz until smooth, taste and adjust the vinegar and seasonings to your liking.


Decant soup into a bowl or jug, and chill in the fridge for at least a couple of hours and up to 24 hours for the flavours to develop.  Taste again and once again adjust flavourings to your liking.


Serve in individual bowls, garnished with the extra cubes of tomato, cucumber and rockmelon.  Finish with a drizzle of the extra virgin olive oil.

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