Clear tomato & melon juice

half a ripe galia melon
1kg over-ripe tomatoes
sprig of thyme
1 clove garlic, crushed
4 basil leaves
1 glass dry white wine
for the garnish:
galia, charentais, ogen and watermelon
2 tomatoes
mint leaves
Put all the ingredients in a bowl, add one teaspoon of sea salt a few turns of freshly milled pepper, and mash together well with your hands. Chill in the fridge for an hour or so.
Cover the inside of a colander or large sieve with a clean linen teatowel or square of muslin, and balance the colander over a bowl. Now tip the ingredients into the cloth and let the juices start to trickle through the cloth into the bowl.
Pull the corners of the cloth together in a knot and gently tighten it. Let it drop through in the fridge for an hour or two.
Just before serving, discard the pulp in the cloth and pour the clear juice into serving bowls.
Scoop balls from the three melons; skin and seed the two tomatoes and chop into 1cm pieces. Divide the orange, yellow and green melon balls into the bowls with the chopped tomoato and sprigs of mint.