Paradise Soup
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.