Chilled watermelon gazpacho

Step 1

Roughly chop tomatoes, cucumber and pepper. Remove seeds from watermelon.

Step 2

Chuck all vegetables, basil and olive oil into a blender and blend until smooth.

Step 3

Season with Tabasco, balsamic vinegar, salt and pepper.

Step 4

OPTIONAL: If you want a slightly thicker texture, immerse a slice of stale bread in the blended soup for 5 mins and then blend it into the soup.

Step 5

Put the soup in the fridge for at least an hour before serving. Garnish with fresh basil, tiny cubes of cucumber and watermelon, a drizzle of olive oil and freshly ground pepper.