Looking for a quick and easy summer treat to serve your guests? Whip up this melon and mint gazpacho on the day and leave in the fridge until ready to serve.

SERVES 4-6 // COOKING TIME 10 min

INGREDIENTS
1 large honeydew melon, peeled and cut into chunks
1 large cucumber
1 lime, zest and juice
Handful mint
½ cup water
1 tbsp honey
½ green chilli, seeded

METHOD
1. Combine all the ingredients in a blender and pulse until smooth.
2. Refrigerate for at least 1 hour before serving.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Start off your evening with these green melon cocktails as a delicious welcome.

The post Serve this fresh melon and mint gazpacho at your next event appeared first on MyKitchen.

A traditional tomato soup that you will want in your repetoire to serve hot in winter and chilled in summer.

SERVES 4 // COOKING TIME 135 mins

INGREDIENTS
450g ripe tomatoes, peeled, seeded and chopped
1 cloves garlic, peeled
½ cup basil, plus extra to garnish
1 tbsp tomato purée
½ cucumber, peeled and chopped
2 spring onions, finely chopped
1 small green pepper, seeded and finely chopped
1 tbsp lemon juice
2 tbsp olive oil
Salt and black pepper

METHOD
1. Place the tomatoes, garlic, basil, tomato purée, cucumber, spring onions and green pepper in a blender and blend until smooth.
2. Strain the blended mixture through a sieve into a bowl, pushing through as much as possible.
3. Stir in the lemon juice, olive oil, salt and pepper. Leave to chill for 2 hours in the fridge.
4. Check the seasoning just before serving, as chilling will reduce the strength of the flavours.Spoon into chilled serving bowls and garnish with fresh basil.

The post Gluten-free gazpacho appeared first on MyKitchen.