Ingredients

1.5 kg ripe tomatoes

 2 garlic cloves

 1 small union

20ml raspberry vinegar

 1 orange

½ honen dew melon

 Bunch of fresh herbs , mint basil thyme and parsley

 Sea salt and freshly cracked pepper

200ml extra virgin olive oil

method

Plunge the tomatoes in boiling water for 15 seconds , drain , cool peel the skin , remove the seeds and roughly chop.

Remove the skin and seed from a melon and cut into cubes .

Lightly press the garlic leaving the skin on .

Finely chop the onion and the herbs . zest the orange in boiling water for 5 minutes and drain

Heat a deep pan with half the oil and put in the garlic , leave to cook for 1 minute , remove and discard

Place the melon in the same pan and oil and saute for 3 minutes stir the vinegar and the union and cook for a further minute

Add the tomatoes and cook for 15 minutes adding water if necessary .

Blend the soup to a fine sauce and mix in the orange zest .

Season and chill perfectly overnight

Serve chilled sprinkle with olive oil and herbs .

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