Paradise Soup

Here’s a quick, refreshing cold soup for hot summer days which you can make for Mum & Dad as a special surprise. You might like to wear goggles when grating the onions!

Inroduction

About this Recipe

By: Sheridan Rogers

Here’s a quick, refreshing cold soup for hot summer days which you can make for Mum & Dad as a special surprise. You might like to wear goggles when grating the onions!

Ingredients

  • vine-ripened tomatoes 2kg, peeled and chopped
  • small onions 2, peeled and grated
  • chicken stock approx 2 cups (500ml)
  • salt and pepper
  • rockmelon (cantaloupe) 1/2
  • honeydew melon 1/2
  • crème fraiche 200ml
  • fresh mint leaves washed, for garnish

Serves 6 Put the peeled chopped tomatoes into the food processor and process until smooth.  Pour into a large bowl and stir through the onions.  Add enough chicken stock to make a soupy consistency.  Season to taste.  Cover and chill. Now for the fun part: remove seeds from melons, and with a melon baller, make balls out of the flesh.  Place the balls in a bowl, cover and chill. When read to serve, ladle the chilled soup into bowls, put a dollop of creme fraiche on top and garnish with the melon balls and a little fresh mint.  Serve with lavash, the thin crispy Middle Eastern bread or toasted Lebanese flatbread. Tip: you can substitute natural Greek-style yoghurt for the creme fraiche. Note: To peel tomatoes, make a small cross in the base with a small sharp knife. Place in a pan of simmering water for 30 seconds. Using a slotted spoon, remove immediately to a bowl of iced water.  Peel the skin off, starting at the base.