Tomato and Melon Gazpacho

My Cellar

Serves 6

¾ cup (175 ml) finely diced colourful cherry tomatoes

2 cups (500 ml) finely diced seedless watermelon

¾ cup (175 ml) finely diced cantaloupe

¾ cup (175 ml) peeled, seeded and finely chopped cucumber

1 tbsp (15 ml) minced shallot

¼ cup (60 ml) loosely packed fresh basil leaves, plus extra for garnish

2 tbsp (30 ml) extra-virgin olive oil, plus extra for garnish

2 tbsp (30 ml) sherry vinegar

1 pinch chili flakes

sea salt and black pepper

½ cup (125 ml) watermelon balls and/or wedges

½ cup (125 ml) cantaloupe balls

½ cup (125 ml) colourful cherry tomatoes, halved

Using a blender, food processor or immersion blender, purée tomatoes, diced watermelon and cantaloupe, cucumber, shallot, basil, olive oil, vinegar and chili flakes until smooth with a slight amount of texture. Transfer to a bowl and season with salt and pepper to taste. Cover and chill for at least 1 hour, and up to 2 days.
To serve, stir gazpacho well. Divide between shallow bowls and top with melon and cantaloupe balls and/or wedges, halved cherry tomatoes, fresh basil leaves and a drizzle of olive oil, if desired.