I first tasted this light refreshing soup in Paris recently. On a hot summer day, it was a very welcome way to start my meal. In Spain, this soup is served as a dessert but I think it works better as a starter to a summer lunch, just the way I had it in Paris. I hope you try this at home for your next summer luncheon!

Ingredients:

1/2 honey dew

1/2 cantaloupe

1 tomato peeled

2 TB chopped mint

2 TB extra virgin olive oil

Directions:

Peel the melons and discard the seeds. Chop the flesh into about 2 inch pieces and put in a your food processor and puree until smooth, adding ½ cup of water. Roughly chop the peeled tomato, puree until smooth and add to the melon. Add the oil and mint and add more water if too thick until you reach a smooth consistency.

To give the gazpacho a sweeter taste, you might add some sugar if you desire. Chill in the refrigerator for a couple hours.

You may also add more mint, finely chopped peach, melon or strawberry as a garnish or drizzle pesto oil on top.