Paradise Soup

Paradise Soup

By 16 November, 2010

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!



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.

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