Australian Gourmet Traveller - (01)January 2020 (1)

100 GOURMET TRAVELLER

Chilledmelonand

cucumbersoup

SERVES4-6// PREPTIME 20 MINS(PLUSCHILLING)

Chilledsoupis sorefreshingona hotsummer’sday.This

versionrequiresminimaleffortandcanbekeptinthe

fridgefor2-3days.It alsomakesa lovelyentrée.Startthis

recipea dayahead– thesoupmaytastesweetat first, but

willbalanceoutthelongeryourefrigerateit.

800 gmpeeledanddeseeded

rockmelonflesh(from

about1 rockmelon)

2 smalltelegraph

cucumbers,peeled

½ whiteonion,diced

1 smallgarlicclove

1 tbspextra-virginolive

oil,plusextratoserve

3 tspapplecidervinegar

orlimejuice

Plainyoghurt(optional)

anddillormint sprigs,

to serve

1 Combineingredientsin

a blenderandblend,adding

a littlewaterif necessary,

untila pourableconsistency.

Seasonwellwithsaltflakes.

2 Transfersouptoa

container,sealand

refrigerateuntilwellchilled

(2hoursorovernight).

3 Servechilledsoupwith

a drizzleofoilanda dollop

of yoghurt, topped with dill.