Iced melon soup

You’ll love this chilled melon soup with its well-judged balance of flavours.

 

For 4 :   2 melons 700g each 30g Demerara sugar 50g acacia honey 1 lime 1 mixer

 

 

 

 

 

  

Préparation: 20 min. 
Réfrigération: 2 hrs.

 

 

 

 

1. Cut melons open, remove the seeds, then scoop out 12 balls using a melon scoop.  Dice the remaining flesh and put in the mixer.
2. Wash the lime and grate the rind.  Squeeze out the juice and add to the melon flesh with the grated rind.
3. lend till smooth with the sugar and honey.
4. Pour the soup into a shallow dish and refrigerate for 2 hrs.  The time can vary according to your fridge but you should wait till the mixture is thick and soupy but not as firm as a sorbet mix.
   
5. When the time is up, beat the mixture with a fork till evenly blended before dividing between the 4 serving bowls;  place 3 melon bowls in each dish, finishing with 2 mint leaves (these can also be chopped and sprinkled over the soup).