Step 1

Put the melon, tomatoes and garlic in a food processor and blend until really smooth.

Step 2

Stir through the sherry vinegar, 2 tbsp of extra-virgin olive oil, Tabasco and season with a little salt and black pepper.

Step 3

Cover and chill in the fridge.

Step 4

Add the parma ham to a cold frying pan and cook over a medium heat for 3-4 minutes, turning half way, until crisp.

Step 5

Spoon the gazpacho into bowls and top with the radishes, cucumber, spring onions, crispy parma ham, a drizzle more olive oil and a few ice cubes.