Ingredients

Steps

• Purée the melons, white wine, and lime juice in a blender.
• Pass the mixture through a sieve and chill until cold.
• Whisk the vinegar and olive oil together and season with salt and pepper.
• Toss the cooked langoustines in the dressing with two tablespoons of shredded mint.
• Whip the cream lightly before folding in the remaining mint and seasoning.
• Pour the soup into bowls and top with the langoustines and a quenelle of mint cream.