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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

    Ingredients

    • 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

    Method

    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.

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