• Recipe by Claire Ferrandi

    Sweet melon gazpacho with croutons

    Serves: 4
    Cooking Time: 20 mins


    • Sweet melon gazpacho
    • 1 celery stick, roughly chopped
    • 500g sweet melon, seeded, peeled and cubed
    • ¼ onion, peeled and chopped
    • ½ yellow pepper, seeded and chopped
    • 1 garlic clove, peeled and chopped
    • juice of 1 lime
    • juice of 1 lemon
    • pinch chilli flakes
    • 30ml (2 tbsp) olive oil + extra, to drizzle
    • 190ml water + extra, if need
    • salt and freshly ground black pepper, to taste
    • Croutons

    • 30ml (2 tbsp) olive oil
    • 40g butter
    • 1 seeded roll, torn into chunks
    • small handful fresh coriander, roughly chopped, to garnish



    For the gazpacho, place all of the ingredients in a blender and blitz until smooth. If necessary, add a little more water and blend again to thin down. Chill until ready to serve.


    For the croutons, heat the olive oil and butter in a pan over medium heat. Add the torn bread pieces and fry until golden, about 2 minutes. Season with salt to taste.


    Serve the chilled soup in bowls. Top with a drizzle of olive oil and sprinkle with coriander and a handful of croutons.