Chilled melon soup with langoustines and basil

Method

1. To make the melon soup: place the melon chunks in a bowl. Mix together the lemon juice, lime juice and sherry vinegar. Stir in the basil leaves and pour over the melon, turning the chunks to coat them in the marinade. Cover and ideally leave overnight.

2. Cook the langoustines in a pan of boiling salted water for 2-3 minutes; drain and plunge into iced water.

3. To make the dressing: mix the sherry vinegar, olive oil, groundnut oil and basil leaves with a seasoning of salt and pepper in a bowl. Pour over the cooked langoustines.

4. Place the marinated melon in a blender or food processor and process until smooth

5. Mix together the crème fraiche and torn basil.

6. To serve: pile the langoustines in the centre of a bowl. Ladle the soup round the edge of the langoustines. Top with a spoonful of basil crème fraiche, a sprig of basil and a drizzle of olive oil.

Comments                        add a comment

James you've inspired me!!I'm riveted and not getting very much done...I wiiilllll have a go at cooking and growing!! x

Ingredients

For the melon soup

1 cantaloupe melon, cut into chunks
1/2 small watermelon, cut into chunks
1/2 lemon, juice only
1/2 lime, juice only
2 tsp sherry vinegar
3 basil leaves, torn
shelled langoustines, 6 per person

For the dressing

1 tsp sherry vinegar
1 tsp Olive oil
1 tsp groundnut oil
3 basil leaves, torn

To serve

100ml crème fraiche
2 basil leaves, torn
3-4 sprigs Basil
drizzle Olive oil

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Save money on shopping bills
Competitions: great prizes up for grabs