Gazpacho with melon

Cut 50 g of bread into small cubes and keep separate. Pull the rest of the bread into pieces and put in a bowl. Pour the oil over and add the garlic and the cumin. Let stand for 20 minutes.

Bring a pot of water to the boil. Cut the tomatoes crosswise at the bottom. Immerse them for 20 sec. in boiling water. Take them out with a skimmer and let cool. Then peel the sheet off. Cut the tomatoes into quarters and remove the seed lists. Cut the flesh of 1 tomato into small cubes of 5 mm and keep separate.

Put the bread with the oil, tomatoes and melon in the blender. Add 200 ml water, vinegar and pepper and salt to taste. Puree to a smooth soup. Leave to cool for 1 hour in the refrigerator. Serve the sliced ​​tomato, onion and bread cubes separately.