Melon gazpacho with basil

This recipe features a zesty watermelon gazpacho drizzled over fresh fruit. It's the ultimate in summer refreshment.

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.

Recipe / styling by Lisa Featherby

Styling by Geraldine Muñoz