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Chilled melon soup with langoustines and mint

Prep time less than 30 mins
Cook time less than 30 mins
by James Martin

From Saturday Kitchen Best Bites

Method


  1. Place the melons, white wine and lime juice into a blender and purée.

  2. Pass through a sieve and chill until ready to use.

  3. Whisk the vinegar and olive oil together and season well.

  4. Toss the langoustines in the dressing with two tablespoons of shredded mint and place in the centre of the soup bowl.

  5. Whip the cream lightly then fold in the mint and season with salt and black pepper.

  6. Spoon the chilled soup around the edge and top with a quenelle of the mint cream.

Ingredients

For the soup

  • 2 canteloupe melons, diced
  • ¼ watermelon, diced
  • 110ml/4fl oz white wine
  • 1 lime, juice only
  • 2 tbsp white wine vinegar
  • 6 tbsp extra virgin olive oil
  • 18 cooked langoustines
  • 1 bunch mint leaves, shredded
  • 200ml/7fl oz double cream

Shopping List

Chilled melon soup with langoustines and mint

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry

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