Gazpacho De Melon (Melon Gazpacho) - cooking recipe

Ingredients

1/2 crenshaw melon (or honey dew)
1/2 cantaloupe
1 peach, peeled and pitted
1 tomatoes, peeled
2 tablespoons of fresh mint, chopped (spearmint is best)
2 tablespoons extra virgin olive oil

Preparation

Peel the melons and discard the seeds. Chop into 2 inch pieces and put in food processor.
Coarsely chop the peach and the tomato and add to the food processor.
Add the oil and mint. Puree the ingredients until smooth. Taste for sweetness and add some sugar, if needed.
Chill in the refrigerator for 2 hours.
Ladle into bowls and garnish with mint leaves, thin peach slices or melon slices, or strawberries, if desired.