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January 28, 2020

Chilled melon and cucumber soup

This no-cook recipe is just the ticket on a hot summer's day.

Serves 4 - 6

Prep

20M

Recipe / styling byLisa Featherby

Styling byLynsey Fryers

Chilled soup is so refreshing on a hot summer’s day. This version requires minimal effort and can be kept in the fridge for 2-3 days. It also makes a lovely entrée. Start this recipe a day ahead – the soup may taste sweet at first, but will balance out the longer you refrigerate it.

Ingredients

800 gm peeled and deseeded rockmelon flesh (from about 1 rockmelon)

2 small telegraph cucumbers, peeled

½ white onion, diced

1 small garlic clove

1 tbsp extra-virgin olive oil, plus extra to serve

3 tsp apple cider vinegar or lime juice

Plain yoghurt (optional) and dill or mint sprigs, to serve

Method

1.Combine ingredients in a blender and blend, adding a little water if necessary, until a pourable consistency. Season well with salt flakes.

2.Transfer soup to a container, seal and refrigerate until well chilled (2 hours or overnight).

3.Serve chilled soup with a drizzle of oil and a dollop of yoghurt, topped with dill.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers

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