zoom Chilled melon, cucumber & mint soup
  • Save to your scrapbook
  • Save to your scrapbook

    Chilled melon, cucumber & mint soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chilled melon, cucumber & mint soup

    • Preparation time: 10 minutes + chilling
    • Total time: 10 minutes + chilling

    Serves: 4

    Ingredients

    1 ripe No.1 Charentais Melon
    1 large cucumber, peeled and chopped
    10g chopped onion
    3 salad onions, chopped
    1 small clove garlic, chopped
    15g mint, leaves only, plus extra to serve
    6 tbsp extra virgin olive oil, plus extra to serve
    1 tbsp sherry vinegar (you might want another little splash)
    3 tbsp lemon juice (you may want more or less) 

    Method

    1. Halve the melon and remove the seeds. Working over a bowl so that you don’t lose any juice, scoop the melon flesh into the bowl with a spoon. If the melon is ripe the flesh will be soft.

    2. Put the melon in a blender or food processor with 75ml chilled water and all the other ingredients, apart from some of the lemon juice.

    3. Whizz everything together until smooth, then taste. You might want more lemon, vinegar or seasoning. Getting the balance of these right is the hardest thing with this dish, so taste and taste again.

    4. Chill. Serve cold in bowls with a drizzle of extra virgin olive oil and small mint leaves on top.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary