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Chilled melon, cucumber & mint soup
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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)
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.
Typical values per serving:
vegetarian/vegan/low in saturated fat/gluten free
This recipe was first published in August 2020.