Tomato and Melon Gazpacho with Matane Shrimp

Yield:  4 servings

Preparation time is 20 minutes, plus time to chill

Ingredients

• 1 cantaloupe melon
• 5 tablespoons olive oil
• 4 large tomatoes
• 12 fluid ounces of cold water (175 millilitres)
• 10 basil leaves
• 8 matane shrimp
• salt and pepper
• juice of one lemon

Directions

1. Remove the seeds from the melon and then remove the skin. Cut it into chunks.
2. Score the skins of the tomatoes and throw them into hot water for 30 seconds. Peel and then core and de-seed.
3. Put half the olive oil in a frying pan and heat. Add the melon and cook for a couple of minutes until it becomes juicy. Pour it into the bowl of a food processor.
4. Add the remainder of the olive oil and the tomatoes. Cook for a couple of minutes and add to the melon in the food processor. Add the cold water and the basil leaves and whiz until smooth. Chill.
5. Just before serving, toss some matane shrimp into a hot frying pan with a slick of oil. Fry until crisp. Taste the gazpacho and season with salt, pepper and lemon juice. Drop a couple of shrimp into each bowl and serve.