Watermelon gazpacho

Cut up the tomatoes irregularly, the red pepper and the watermelon, reserving a little watermelon.

Put the watermelon, raw red pepper and ripe tomatoes in the blender jar.

Add roasted garlic, peeled after dry roasting in its skin 10 to 15 minutes until soft, plus roasted red jalapeno and a little roasted red onion.

Add toasted bread to thicken it and champagne vinegar; blend to a puree.

With the blender on very low through the opened lid, drizzle in olive oil so it emulsifies.

Taste, salt generously to bring out the fruity notes, pulse, and taste again.

Chill before serving.

Square off cucumbers to remove some peel and cut into small cubes; halve golden cherry tomatoes.

Garnish each bowl with cherry tomato halves, cucumber, pieces of watermelon around the outside and a few torn spearmint leaves.