This is a quick-to-fix summer gazpacho recipe.

Makes 6 servings

4 cups watermelon chunks, seeded

1 cup peeled, seeded cucumber, finely diced

1 cup peeled, seeded cantaloupe, finely diced

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1/2 teaspoon salt

Juice of 1 lemon

1 tablespoon fresh tarragon, minced

1/2 cup crème fraîche

1 tablespoon fresh basil, minced

1 tablespoon fresh mint, minced

1. In a blender, purée the watermelon until smooth.

2. In a medium bowl, combine the watermelon purée, cucumber, cantaloupe, salt, lemon juice and tarragon. Refrigerate until completely chilled, or at least 2 hours.

3. Meanwhile, in a small bowl, combine the crème fraîche, basil and mint. Serve the soup topped with the herbed crème fraîche.

From Alison Ladman for The Associated Press.