Melon Gaspacho with water melon pearls and mint

Recipe

Peel the melon, the cucumber and the onion. Dice them.
Put the mixture in a large bowl with the bread, milk, basil and tomato concentrate.
Chill in the refrigerator.

Cut the water melon pearls with a Cristel water melon baller.
Finely chop the mint.

Blend the Gaspacho in a food processor and strain through a conical sieve. Season with the Tabasco sauce and celery salt.

Serve in cups with a few water melon pearls and the chopped mint.
Decorate with a few drops of the balsamic reduction and serve well chilled.