If you don't like the idea of cold soup, let this recipe change your mind. Sweet, salty and a little bit spicy, this fresh and cooling melon gazpacho adds a much needed chill to even the hottest of days.

And, if there was ever a week to give this a try, this one is it. No heat required–because you're hot enough.

Gazpacho to the rescue.

    Here's the method:

    Serves 4

    • Roughly chop all your ingredients and add them to a large bowl.
    • Juice your lemon and add the lemon juice, salt, pepper and olive oil to your bowl of chopped ingredients.
    • Mix well and leave in the fridge overnight to macerate.
    • Blend with an immersion blender or pop into a standard blender or food processor.
    • Add water until the soup is to the desired consistency, adjusting the seasoning with salt and more lemon if needed.
    • Finish with a drizzle of extra virgin olive oil and a few extra cubes of melon.
    Recommended by us:

    If you're after more of a peppery kick, then we'd recommend using our Spanish extra virgin olive oil from Marina in Andalucía.