Melon Soup
Over a year ago
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Ingredients
- 1 cucumber
- 2 ripe canteloup melons
- 150ml white wine
- 1tbsp sugar
- 150ml unsweetened apple juice
- 25g stem ginger chopped
- 8 strawberries sliced
- mint sprigs to garnish
Accompaniment
SponsoredFleurie Georges Duboeuf
The most favored of all the Beaujolais Cru, Fleurie enjoys a very floral bouquet with a refined, smooth taste. An elegant, beautifully made more-ish red with wild strawberry fruit and a fleshy texture.Buy this wine if you like: Light-bodied red with ripe fruit, perfect slightly chilled on a warm summer afternoon.
Description
Chilled Melon Soup for warm summer nights
Method
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1
1. Peel the cucumber, cut into quarters and discard the seeds.
2.Cut the melons in half using a zig-zag action to give an attractive edge.Trim the bases so that each half sits on a plate.
3. Scoop out the melon ( do not pierce the skin)
4. Process or sieve the cucumber and melon flesh.
5. Stir the white wine, sugar, apple juce and ginger into the puree.
6. Chill the soup. Just before serving pour into the melon shells and float a few slices of strawberry on each. Garnics with mint sprigs.
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