The rich silkiness of this soup comes from the avocado and is perked up by the hint of wasabi and the sweetness of fresh melon and cucumber.
Serves: 4–6
INGREDIENTS
1 telegraph cucumber, about 25cm long
1 honeydew melon, halved and peeled
1 avocado
¼ cup packed mint leaves, chopped roughly
1 clove garlic, crushed
finely grated zest and juice 1 large lime
½ - 1 teaspoon wasabi paste
sea salt and freshly ground pepper
TO SERVE
small slices melon
diced cucumber
thick plain yoghurt
¼ cup crushed crispy croutons or crackers, optional
ground paprika
METHOD
Halve the cucumber and scrape out the seeds. Do the same with the melon. Finely dice ¼ cup of cucumber and cut 12 thin short slices off the melon and set both aside for garnish.
Roughly chop the remaining cucumber and melon and place in a blender with all the remaining ingredients. Season well then blend until smooth and thick. Refrigerate until well chilled.
To serve: Pour the soup into shallow bowls and top with a dollop of yoghurt, a couple of thin slices of melon, then the diced cucumber, croutons and a pinch of paprika.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!