Chilled melon soup recipe

35 mins to prepare and 20 mins to cook


  • 2 Cantaloupe melons, peeled, de-seeded and flesh chopped

  • ? watermelon, de-seeded

  • 125ml white wine

  • juice of 1 lemon

  • 25ml single cream

    • For the mint sugar garnish
    • 50g granulated sugar

    • small handful of mint leaves

    Place the chopped melon flesh, lemon juice and white wine in a food processor. Pulse until you have a smooth mixture. Pass through a fine sieve into a bowl. Cover and chill until serving point.

    Use a melon baller to prepare balls of watermelon. Transfer to a small bowl, cover and chill until needed. Prepare the mint sugar garnish by pounding the mint leaves and granulated sugar together until blended and even in texture. It should have a sand-like texture.

    When ready to serve, ladle the melon soup into shallow ceramic serving bowls. Garnish with a few balls of the watermelon. Sprinkle the mint sugar on top and serve immediately.


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