SOUPE DE MELON FROIDE FACILE

Here's a recipe I love. We're making the most of the last melons to treat ourselves. A chilled, vitamin-packed soup, like a slightly sweet gazpacho. Take a very ripe, cold melon (I refrigerate it for a day before making the soup). 1 slice of country bread, cut into cubes and toasted in a pan with olive oil, salt, and Espelette pepper. Full-fat single cream, basil, salt, and pepper. Toasted almonds.