Chilled melon and olive oil soup with 'nduja toast and oregano

Begin by making the oregano oil, ideally the day before. Set a few of the oregano leaves aside for garnishing the soup and toasts, then blitz 150 ml olive oil, the leaves of 20g oregano and the zest of 1/2 lemon together in a blender. 

Allow the mixture to infuse overnight, or leave it to infuse for as long as you can on the day. Strain the oil through a muslin cloth set over a bowl to get a clear oregano oil. This will make more than you need for this recipe but it will keep in the fridge for several weeks 

To make the soup, remove any seeds or peel from 500g cantaloupe or honeymoon melon, then place in a blender with the 1/4 chopped red chili, 20ml chardonnay vinegar, 20 ml olive oil, 50g ice cubes and a pinch of salt. Blitz until smooth, then pass through a fine sieve and chill in the fridge until ready to serve

Use a melon baller to scoop out 10 small balls from another melon

For the toasts, place a griddle pan over a high heat. Drizzle  slices of sourdough bread with olive oil and toast the bread on both sides until crisp and lightly charred. Whilst the bread is still, hot, spread ‘nduja over them and garnish with a few oregano leaves

To serve, divide the soup between 2 bowls and finish with a drizzle of the oregano oil and a few oregano leaves. Serve alongside the ‘nduja toasts

Serves 2

(Here Steven Groves' original recipe)