1 Cutting board, 1 Fine grater, 1 Small knife, 1 Citrus juicer, 1 Large knife, 1 deep bowl, 1 Immersion blender, 1 Ladle, 1 Tablespoon
1 Rinse the lemon in hot water, wipe dry and finely grate zest from half. Squeeze out the lemon juice.
2 Halve melon, cut into wedges, remove seeds, peel and dice. Combine with the tomatoes and their juices in a tall vessel.
3 Add the lemon zest and juice to the vessel and puree with an immersion blender. Season wtih salt and pepper, cover and refrigerate for 1-2 hours. Just before serving, rinse the basil, shake dry and pluck leaves. Serve the chilled soup topped with basil leaves and 1 tablespoon yogurt.