Melon Soup
Trying to make a low fat great dessert is a true challenge but this melon soup is definitely proof that it can be done.
Refreshing, light and yet packed with flavour it is the perfect alternative to a boring fruit salad. Best prepared at the end of the summer around mid September when the cantaloupe melon is in season.
The list of ingredients might seem a bit odd but every flavour compliments the main cantaloupe melon and lifts the strength of the melon taste.
I serve this with diced exotic fruit, tropical fruit sorbet (made with the fruit trimmings from the diced fruit), pineapple caviar and a pineapple crisp.
Melon soup
makes approximately 700 ml
4 cantaloupe melons
1 mango
3 tomatoes
1 vanilla pod
30 g fresh ginger
200 ml water
150 g sugar
zest of one lemon one orange
5 g fresh basil leaves
5 g fresh mint leaves
2 sticks of lemon grass
Method:
Melt the sugar and water and leave to cool. Peel the melons, leave the seeds on and cut the melons roughly. Place in a large container. Add the rest of the ingredients along with the sugar syrup. Mash everything roughly using a hand blender. Using a cheesecloth hang the mix over an empty container and leave in fridge over night.
The next day strain the liquid through a coffee filter paper and again place to hang over night in the fridge. This will give you even clearer soup. If you don’t have the time then skip the second straining. Serve cold. Enjoy!
Image by Ori