Chilled melon soup with langoustines and mint


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

Preparation 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.

James Martin recipes from Saturday Kitchen Best Bites

Less than 30 mins preparation time

No cooking required cooking time

Print Friendly, PDF & Email

Share this post

scroll to top
error: Content is protected !!