Chilled melon soup recipe

  • Serves 4
  • 35 mins to prepare and 20 mins to cook
  • 150 calories / serving
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SOUP chilledmelonsoup He

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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  • Ingredients

  • 2 Cantaloupe melons, peeled, de-seeded and flesh chopped
  • ¼ 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
  • Energy 635kj 150kcal 8%
  • Fat 2g 2%
  • Saturates 1g 4%
  • Sugars 29g 32%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 28.6g Protein 2.1g Fibre 3.3g

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