in Soup Recipes

Melon soup with cucumber

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Ingredients for 2 servings:

  • 250 g melon(s) (cantaloupe)
  • ½ cucumber(s)
  • 2 sprigs lemon balm
  • 1 spring onion(s)
  • 100 g shrimps, cooked
  • 125 ml buttermilk
  • salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

ideal on hot days, exotic

Deseed the melon and cut into wedges. Scoop out the flesh. Peel the cucumber, halve it lengthwise, and remove the core. For garnish, use a vegetable peeler to cut two strips of melon and cucumber per person, then roughly dice the rest. Pluck lemon balm leaves (without the stems), setting a few aside for garnish. Finely puree the remaining ingredients, except for the shrimp. Season with salt and pepper. Cover the soup and refrigerate for 1 hour. Serve with the melon, cucumber strips, and lemon balm leaves.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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