Richard Corrigan served up tasty Tomato and Melon Gazpacho with Langoustines on Sunday Brunch.

The ingredients are: 500g Isle of Wight Cherry tomatoes, 300g honeydew melon, cubed, ½ red onions chopped, ½ cucumber roughly chopped, 20g basil, 20g coriander, 6g salt, 2g black pepper, 2g Espelette pepper, 40ml sherry vinegar, 160ml olive oil, 3 large langoustines per person, Olive oil to fry and Coriander to garnish.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.