Menu

Chilled melon soup with langoustines and mint

18th July 2016 - Recipes

Quick recipe finder Chilled melon soup with langoustines and mint

By From Saturday Kitchen Best Bites

Ingredients

For the soup

How-to-videos

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.

How-to videos

Learning to chop: the ‘chiffonade’ or shredding technique

Oat, maple and pecan granola

How to make pea and ham soup

This recipe is from…

Saturday Kitchen Best Bites

Saturday Kitchen Best Bites

Episode 133

BBC One

Recipes from this episode