Cold Melon Soup with Shrimp

Ingredients

• 1 ripe Galia melon
• 2 Garlic cloves
• 6 tbsp cream cheese
• 30 ml sherry
• Salt
• Pepper (freshly ground)
• 8 cocktail tomatoes
• 8 shrimp (pre‑peeled and deveined)
• 2 tbsp olive oil
• Cayenne pepper
• 1 tbsp marjoram

Instructions

1. 1.

   Peel, quarter, deseed, and dice the melon. Peel the garlic and finely chop half of it. In a blender combine the melon, remaining garlic, cream cheese, and sherry; blend until smooth. Season with salt and pepper. Chill in the refrigerator for about 30 minutes.

2. 2.

   Wash and halve the tomatoes. Sauté the shrimp with chopped garlic in hot oil until cooked, then skewer two shrimp on each wooden stick. Add the tomatoes to the pan and cook for 2–3 minutes while stirring; season with salt and cayenne pepper.

3. 3.

   Fill glasses with the chilled soup, top with tomatoes and marjoram leaves, and garnish with the shrimp skewers before serving.