Melon Gazpacho with Fresh Mint Whipped Cream

Cut the melons in half to remove the seeds using a spoon.

Cut them into wedges and then peel them to chop roughly into cubes. Place them in the bowl of a blender.

Pour the juice of the lime, the olive oil, and the vinegar into the bowl of the blender. Add salt, pepper, and a pinch of chili powder.

Blend finely. Add a little water if needed. Pour into a large pitcher. Cover with plastic wrap and place in the refrigerator.

Rinse the blender bowl and pour in the cream. Tear the mint leaves and place them in the blender bowl (set aside a few leaves for decoration). Blend finely.

Pour the cream into the whipped cream dispenser. Charge with 2 cartridges in succession. Shake and refrigerate.

To finish, serve the gazpacho in clear glasses, garnished with a cloud of mint whipped cream. For a sweet version to serve as dessert or during a summer snack, simply replace the chili, olive oil, vinegar, salt, and pepper with a splash of agave syrup or honey, and lightly sweeten the mint whipped cream with a bit of powdered sugar just before closing (then shaking) the dispenser.