Melon Cold Bowl

Ingredients

• 4 shremps (ready to cook)
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 250 g honey melon flesh
• 400 g watermelon flesh
• 8 leaves Thai basil
• 1 fresh garlic clove
• 2 cm fresh ginger
• 2 handfuls ice cubes
• 200 ml vegetable broth
• chili flakes
• 1 tbsp lime juice

Instructions

1. 1.

   Rinse the shremps and pat them dry. In a hot pan, fry them in 1 tbsp oil for 1–2 minutes until golden brown. Season with salt and pepper and remove from heat.

2. 2.

   Using a melon scoop, form four small balls from each type of melon flesh. Thread the melon balls, Thai basil leaves, and shremps onto wooden skewers.

3. 3.

   In a blender, combine the remaining melon flesh, peeled garlic clove, peeled ginger, ice cubes, vegetable broth, remaining oil, salt, chili flakes, and lime juice. Blend until smooth; add water as needed to reach desired consistency and taste.

4. 4.

   Fill glasses with the blended soup, lightly pepper it, and serve garnished with the skewers.