Thursday, 6 August 2009

Chilled Melon Soup with Ginger and Cucumber Relish

This soup is lovely on a hot summer day. As you can see from the photos I did not have any dill at hand.

4 small canteloupe or charentais melons or 1 large galia melon, chilled, flesh scooped out, juice reserved
2cm fresh ginger, grated
lemon juice to taste
sea salt
freshly grated pepper
4 spring onions or 1 small shallot, finely chopped
150g natural yoghurt
fresh dill, if available

1/2 cucumber, peeled, cored and cut into slices
2cm fresh ginger, grated
1tbsp olive oil
juice of half a lemon

1. Place the melon flesh and all the other ingredients into an upright blender and blend until liquid. Serve immediately in bowls or the reserved melon shells garnished with a spoonful of relish and fresh dill.

2. For the relish, mix all the ingredients and leave to marinate for 1/2 hour.
Tip: Use a teaspoon to get rid of the watery seeds in the cucumber.

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