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.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.