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    Chilled Melon Soup with Lemon Oil

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    Chilled Melon Soup with Lemon Oil

    Choose the most fragrant-smelling melon you can for this.

    • Vegetarian
    • Preparation time: 10 minutes, plus at least an hour chilling
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 2


    • 1 ripe medium Galia melon, cut into quarters
    • Juice of ½ lemon
    • 2 tbsp dry sherry
    • A little Pietro Coricelli Lemon Flavoured Extra Virgin Olive Oil


    1. Peel the skin from the melon quarters and discard the seeds. Cut the melon flesh into chunks and blend in a food processor or blender until smooth and slightly frothy.
    2. Pour into a bowl, add the lemon juice and sherry and season to taste. Chill for at least 1 hour, or up to 12 hours.
    3. Drizzle the soup with some lemon-flavoured oil and serve with lightly toasted focaccia bread, if desired.

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    Cook's tips

    When scooping out the melon seeds, hold the melon above a sieve placed over a bowl, and add any juice you catch to the soup.

    When looking for a melon, choose one with a sweet fragrance, which gives slightly when lightly pressed at one end.


    Average user rating

    5 stars