Chilled melon soup ZUPPA DI MELONE
Servings 2 people
Ingredients
FOR THE PRAWNS
- 6 Red prawns
- Zest of 2 lemons
- 10 g Amalfi lemon juice
FOR THE MARINATED MELON
- 120 g Sunsweet Mantovano melon
- 4 g Basil
- 4 g Extra virgin olive oil
FOR THE SOUP
- 360 g Sunsweet Mantovano melon
- 2 g Salt
- 20 g Extra virgin olive oil
- 6 g Red wine vinegar
Instructions
FOR THE SOUP
- Cut the skin off the melon, taking care to remove the green skin.
- Cut the melon into 2cm pieces.
- Add the melon, salt, oil and vinegar into a blender.
- Blend the ingredients together for 2 minutes.
- Strain and set aside in the fridge.
FOR THE MARINATED MELON
- Cut the melon into 2cm pieces.
- Season the melon with the oil, drop of vinegar and chopped basil.
- Set aside in the fridge to allow the melon to marinate.
FOR THE PRAWNS
- Devein and chop the red prawns into 1/2 cm pieces
- Add the lemon zest and olive oil and set aside allowing the flavours to marinate.
- Before serving add the lemon juice & salt to 'cook' the prawns.
- To serve, remove the soup from the fridge and garnish with the marinated melon and prawns.
Notes
Prep time 30 MINS
Serves 2
Serves 2