Recipe for Melon, Tomato, and Basil Gazpacho

Wash the tomatoes, remove the stem, and then cut them into pieces. Set aside.

Cut the melon in half and remove the seeds using a spoon. Slice it and remove the skin by sliding the blade of a knife between the skin and the flesh. Chop the melon slices into cubes. Place them in the blender bowl with the chopped tomatoes.

Pour the lemon juice and olive oil. Add basil leaves and chili powder. Season with salt and pepper.

Blend until a creamy and smooth consistency is achieved.

Finally, let cool in the refrigerator and then serve very cold.