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

Ingredients

Oils & Vinegars

  • 40ml of Chardonnay vinegar
  • 240ml of extra virgin olive oil

Store Cupboard

Frozen

  • 100g of ice cubes

Bakery

  • 4 slices of sourdough bread

Spices & Dried Herbs

  • 20g of oregano, leaves picked