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Telegraph

Melon and cucumber gazpacho with basil

Ridge cucumbers are much drier than regular ones. If you can use those, great. If you can't, remove the seeds from a regular one. Overview Prep time 30 mins Serves 4 to 6 Ingredients 2 ridge cucumbers or 1 regular cucumber 2 ripe Galia melons (each weighing about 850g) 4 tbsp extra-virgin olive oil, plus extra to drizzle 4 tbsp white balsamic vinegar 25 large basil leaves, plus extra to serve 1 garlic clove, chopped ½ shallot, chopped (about 10g) finely grated zest of 1 lime and juice of 2 (or to taste) Parma ham, shredded, to serve (optional) toasts drizzled with extra-virgin olive oil, to serve (optional) Method Step Peel 2 ridge cucumbers or 1 regular cucumber and chop the flesh. Step Halve 2 ripe Galia melons and remove the seeds with a spoon. Put them into a small bowl. Step Scoop out the melon flesh into a separate bowl, using a large spoon. Catch any juices in the bowl too. Step Put all the seeds and the bits of flesh attached to them into a sieve. Place the sieve over a bowl and press the flesh to extract more juice – there might not be much – then add this to the scooped flesh. Step Put 4 tbsp extra-virgin olive oil, 4 tbsp white balsamic vinegar, 25 large basil leaves, 1 chopped garlic clove, 10g chopped shallot and zest and juice of 1 lime into a blender or food processor. Step Add the cucumber and melon flesh and juice, along with a pinch of salt, and whizz until smooth. Taste and add the second lime if you think it needs it. It will taste quite sweet but will balance out as it sits in the fridge.