SUMMER MELON GAZPACHO
("Cooking in the Dordogne" Tour)
1 medium cantaloupe melon
2 medium very ripe tomatoes
1 small young white onion
1 slice of stale country bread
half of a cucumber
a dozen fresh basil leaves
olive oil, sherry vinegar, salt and pepper
Peel all the vegetables and melon and cut into pieces
Roughly chop the basil.
Remove crust of bread and cut into small dices.
Put into a bowl, add 3 to 4 Tbs of good olive oil, 1 Tbs of sherry or white balsamic vinegar
Season with salt and pepper, toss and blend well in the food processor .
Leave in fridge for a few hours. Check and adjust seasoning if necessary .
Decorate with extra basil and pieces of melon and sprinkle with crumbled feta cheese, or chopped Italian prosciutto, chorizo, black olives ...