This is one of my favourite summer soups. It’s a super simple recipe that relies on using a very ripe rock melon, zesty lime and spicy chilli.
Serves: 8
INGREDIENTS
1 rockmelon, peeled, seeded and flesh roughly chopped
1–2 teaspoons chilli sauce, I use sriracha or a smoked chipotle
zest and juice 2 limes
1 teaspoon sea salt
METHOD
Place all the ingredients in a blender and process until smooth. Taste, adding more salt or chilli if needed. Refrigerate until very well chilled. Makes 8 small serves.
Garnish suggestions: diced rockmelon, spice roasted rockmelon seeds, sliced red chilli, crème fraîche or yoghurt, swirl of chilli sauce, lime zest.
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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!