Watermelon and melon soup

Watermelon and melon soup

By
From
Nature
Serves
4
Prep
30 mins
Photographer
Françoise Nicol

AD— The melon should be nice and ripe. If you are concerned about the fierceness of the piri piri, just put half in to begin with, then taste and adjust according to your liking.

PN— This soup is bursting with carotenoids, which are good for all the body’s cells, including the skin cells. It’s a good preparation for exposure to the sun.

Ingredients

Quantity Ingredient
1 large slice watermelon
1 medium melon
3cm ginger
2 shakes of tabasco
2 tablespoons orange flower water
1 piri piri
2 sprigs coriander
2 sprigs mint
2 tablespoons olive oil
salt

Method

  1. Peel 1 large slice of watermelon (850 g) and 1 medium melon, carefully removing all the seeds. Also peel 1 small cucumber and 3 cm of ginger.
  2. Keep aside 50 g watermelon, 100 g melon and 50 g cucumber in a cold place.
  3. Cut the rest, and the ginger too, into small chunks and blend into a purée.
  4. Season with 2 shakes of Tabasco® and 2 tablespoons of orange flower water.
  5. Chop 1 piri piri very finely and add. Keep cold.
  6. Put 4 bowls (or 4 soup plates) into the freezer to get them nice and cold.
  7. Chop the reserved watermelon, melon and cucumber into very small dice (brunoise).
  8. Chop the leaves of 2 sprigs of coriander and 2 sprigs of mint.
  9. Mix all this in a bowl with 2 tablespoons of olive oil. Add salt and keep cold.
  10. When serving, arrange this garnish in the bottom of the bowls or soup plates. Pour the cold soup on top and serve immediately.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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