Wash the melon, slice it, then cut into medium-sized pieces. Do the same with the shallot, the stale bread and the pepper.

Place the ingredients in the blender jug and add 4 ice cubes before blending to create a fresh, summery gazpacho. If desired, add the chives, red onion and lime. Use the blender’s Ice function until a creamy, smooth consistency is achieved.

Meanwhile, clean the prawns, thread them onto medium-length skewers and grill them on a griddle for a few minutes.

Serve the gazpacho in individual portions and garnish with a teaspoon of Greek yoghurt, diced feta, chives and the prawn skewer.

Recipe by @Frollemente.