Melon Gazpacho with Feta | Refreshing Summer Delight

Halve, deseed, and peel the cantaloupe melon, then cut the flesh into large cubes. Peel the cucumber and also cut into large cubes. Deseed the yellow bell pepper and cut into pieces.

Place the melon cubes, cucumber, and bell pepper in a blender. Add 2 tbsp of extra virgin olive oil, white wine vinegar, fine table salt, and a pinch of black pepper. Blend everything until smooth and velvety. If necessary, add a little ice-cold water to achieve the desired consistency.

Cut the bread roll/white bread into small cubes. Heat the remaining 1 tbsp of olive oil in a pan and fry the bread cubes on all sides until golden brown and crispy.