Chilled melon soup with langoustines and basil
By: James Martin From: Deck Dates
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Chilled melon soup with langoustines and basil
- Prep time:
- 20 mins, plus chilling overnight
- Cook time:
- Serves:
- 12
For a touch of something special to start with, try James Martin's luxurious melon soup with langoustines and pungent fresh basil
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Ingredients
For the soup
- 4 melons, ogen
- 0.5 watermelon
- 1 large bunch of Basil
- 200ml fresh orange juice
- 2 fresh lime juice
For the flavoured oil
- 100ml sherry vinegar
- 1 lemon juice
- 200ml extra virgin Olive oil
- 100ml groundnut oil
For the langoustines
- 36 langoustines, cooked
- 50ml Crème fraîche
Method
1. Peel and dice the melons. Place in a bowl with three quarters of the basil, orange juice and limejuice and place in the fridge overnight.2. The next day, place all the ingredients in a blender and blitz until puréed. Pass the mixture through a sieve and return to the fridge.
3. Mix all the ingredients for the flavoured oil together.
4. Remove the langoustines from their shells and dress them with the remaining basil. Place in the centre of a soup bowl.
5. Spoon the chilled melon soup around the langoustines and drizzle with a little of the flavoured oil and some crème fraiche.
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