Try this refreshing melon gazpacho, then check out our classic gazpacho, pea and mint soup, watercress soup and more summer soup recipes.


  • 300g ripe cantaloupe melon, chopped
  • a handful cherry tomatoes, chopped
  • 1/2 cove garlic, crushed
  • 2 tbsp sherry vinegar
  • extra-virgin olive oil
  • a few splashes Tabasco
  • 4 slices parma ham
  • a handful radishes, finely sliced
  • 1/4 cucumber, seeded and finely diced
  • 2 spring onions, thinly sliced


  • STEP 1

    Put the melon, tomatoes and garlic in a food processor and blend until really smooth.

  • STEP 2

    Stir through the sherry vinegar, 2 tbsp of extra-virgin olive oil, Tabasco and season with a little salt and black pepper.

  • STEP 3

    Cover and chill in the fridge.

  • STEP 4

    Add the parma ham to a cold frying pan and cook over a medium heat for 3-4 minutes, turning half way, until crisp.

  • STEP 5

    Spoon the gazpacho into bowls and top with the radishes, cucumber, spring onions, crispy parma ham, a drizzle more olive oil and a few ice cubes.


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