Chilled Melon Soup with Langoustines and Mint

A refreshing chilled purée of cantaloupe and watermelon served with dressed langoustines and a light mint-infused cream.

Seafood Gluten Free Summer Cold Soup Melon

Estimated Nutrition

Calories

716.3

kcal / serving

2865.2 kcal total

Carbs

40.1g

per serving

160.2 g total

Fat

54.6g

per serving

218.4 g total

Protein

16.2g

per serving

64.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

200

Double Cream

Fruits

piece

Canteloupe Melons

diced

0.25

piece

Watermelon

diced

piece

Lime

juice only

Liquids

110

White Wine

NutsSeeds

bunch

Mint Leaves

shredded

to taste

Salt

to taste

Black Pepper

OilsFats

tbsp

Extra Virgin Olive Oil

Seafood

piece

Langoustines

cooked

Method

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.