Iced Melon-Cucumber Soup

Ingredients

• 700 g cucumber
• 1 kg Galia melon
• 3 spring onions
• 0.5 bunch coriander
• 1 lemon
• 500 ml kefir
• Salt
• Pepper
• 1 red peppercorn
• 0.5 bunch Chives
• 180 g North Sea shrimp (peeled)

Instructions

1. 1.

   Wash, peel and halve cucumbers lengthwise. Remove seeds with a spoon. Cut cucumbers into large pieces.

2. 2.

   Halve the melon and remove seeds.

3. 3.

   Use a melon baller to scoop out half of the flesh into balls and set aside covered in the fridge. Scrape the remaining flesh with a spoon.

4. 4.

   Wash, trim, and cut spring onions into large pieces.

5. 5.

   Wash coriander, shake dry and roughly chop leaves. Squeeze lemon juice.

6. 6.

   Blend cucumber pieces, onions, scraped melon flesh, coriander, 2 tbsp lemon juice, kefir, salt and pepper with an immersion blender until smooth.

7. 7.

   Halve the peppercorn lengthwise, deseed, wash and dice very finely. Add the cubes to the soup.

8. 8.

   Cool the soup in the freezer for about 45 minutes while stirring occasionally. Wash chives, shake dry and cut into 2 cm strips. Serve the soup in iced bowls, topping with shrimp, melon balls and chives.