Melon and tomato gazpacho. 

Photograph: Jonathan Lovekin/The Observer

The coarse side of a box grater will produce a pleasingly rough texture somewhere between finely chopped and a smooth puree. Or to put it another way, this can be soup or salad. It is preferable to using a blender or food processor. If coriander isn’t your thing, use basil leaves.

 

 

 

 

Serves 4
tomatoes 500g, ripe
cantaloupe 1kg, ripe, or other orange-fleshed melon
mineral water 100ml or so, chilled
coriander leaves a good handful
lime 1
olive oil 1 tbsp
ice cubes 100g, crushed

Halve the tomatoes, then coarsely grate their cut sides over a bowl. Discard the skins. Cut the melon in half, scoop out the seeds with a spoon, reserving as much of the juice as you can, then cut away the skin.

Put the melon flesh into the jug of a blender and reduce to a coarse puree, then stir into the grated tomato. Correct the consistency with ice-cold mineral water to bring it to a pleasing texture (start with 100ml and see how you go).

Finely chop the coriander leaves and fold them through the tomato and melon, then season lightly with salt (so good with the melon), a squeeze of lime juice and a very little black pepper. Chill thoroughly. This is not optional.

Just before serving, stir in a tablespoon of olive oil and a handful of crushed ice, and ladle into bowls.