DIRECTIONS

1. Wash the cherry tomatoes and place them in a food processor or blender.
2. Cut the cantaloupe into chunks and add it to the cherry tomatoes.
3. Cut half of the Tropea onion into thin slices and remove the skin from the two garlic cloves.
4. Heat a generous drizzle of Extra-virgin olive oil in a non-stick pan and, when hot, put in the garlic and the sliced onion. Sauté until the onion softens and the garlic browns.
5. Squeeze the lemon juice, and cut and peel a slice of ginger.
6. As soon as the sautéed onion and garlic is ready, add to the mix in the food processor, except for one clove which should be kept aside to toast the breadcrumbs.
7. Blend the cantaloupe and cherry tomatoes together with the lemon juice (set aside a teaspoon to add to the breadcrumbs), the onion, one of the two garlic cloves, the salt, the pepper and the ginger until you get a rather smooth and thick cream mixture.
8. Add salt and oil to taste. Set the mixture aside.
9. Now wash and chop the fresh parsley and place it in a small bowl together with the other half of the previously sliced Tropea red onion.
10. Heat a generous drizzle of oil in the same non-stick pan as previously with the other clove of garlic and, when it is hot, put in the breadcrumbs to toast over medium heat until golden. Continue stirring with a wooden spoon to avoid burning.
11. As soon as the breadcrumbs darken, place them in the small bowl with the parsley and onion, and add the sesame seeds, a pinch of salt and the teaspoon of lemon juice set aside previously.
12. Serve the gazpacho in two small bowls and garnish with the lemon-flavored breadcrumbs and two fresh yellow tomatoes cut in half. Serve fresh.