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Romano peppers 3

a large yellow pepper

cucumber 250g

cantaloupe melon, ripe 1.25kg (unpeeled weight)

basil 10g

sherry vinegar 1 tablespoon

half a lemon

ice cubes

Halve and seed the peppers, then cut them into large pieces. Coarsely mince or process them to your preferred consistency, then put them in a large bowl. I prefer quite a smooth soup, but others like a more robust texture. Peel the cucumber and cut into rough chunks, then process to the same texture as the peppers and add to the bowl. Prepare the melon, discarding the skin, seeds and fibre, then cutting the flesh into chunks. Process in a similar way to the other ingredients, then mix with the peppers and cucumber.

Roughly chop the basil and stir into the soup together with the sherry vinegar, lemon juice and a little salt and black pepper. Cover and chill thoroughly. Stir in the ice cubes just before serving.

• A light, bright-tasting soup to serve chilled. By which I mean thoroughly cold and with ice cubes. The consistency can be as smooth or rough as you like, but I prefer it to have a coarse texture, so I use the mincer attachment to the food mixer. I have used a food processor too, but a careful eye is required to avoid reducing it to a purée.