Melon Soup

Ingredients

• 300 g tomatoes
• 200 g starchy cooking potatoes
• 1 onion
• 2 tbsp olive oil
• 500 ml vegetable broth
• 1 cantaloupe melon (ca. 800 g)
• 50 ml heavy cream
• 3 tbsp Lemon juice
• Salt
• Cayenne pepper
• 150 g cooked shrimp (pre‑prepared)
• mint for garnish

Instructions

1. 1.

   Rinse the tomatoes with boiling water, peel the skin, remove the stem end, scoop out the seeds and dice the flesh. Wash, peel, and cube the potatoes. Peel and finely dice the onion.

2. 2.

   Heat the oil, sauté the onion until translucent, add the tomatoes and potatoes, then pour in the broth. Simmer gently for about 15 minutes until the potatoes are tender.

3. 3.

   Meanwhile halve the melon, remove the seeds, and use a melon baller to scoop approximately 16 balls from the flesh. Separate the remaining flesh from the rind and roughly cube it.

4. 4.

   Remove the soup from heat, add the melon pieces, and blend everything finely. Strain through a sieve into a bowl. Stir in 30 ml cream, add 1–2 tbsp lemon juice, season with salt and cayenne pepper. Cover and chill completely for about an hour.

5. 5.

   Rinse the shrimp, pat dry, season with salt and pepper, drizzle with remaining lemon juice, and keep cold until serving.

6. 6.

   Taste the soup again before serving, ladle onto plates, add four melon balls to each, stir in the remaining cream, sprinkle a little cayenne pepper. Thread the shrimp alternately with mint onto wooden skewers and use them to garnish the soup.