This is one of my favourite summer soups. It’s a super simple recipe that relies on using a very ripe rock melon, zesty lime and spicy chilli.
Serves: 8
INGREDIENTS
1 rockmelon, peeled, seeded and flesh roughly chopped
1–2 teaspoons chilli sauce, I use sriracha or a smoked chipotle
zest and juice 2 limes
1 teaspoon sea salt
METHOD
Place all the ingredients in a blender and process until smooth. Taste, adding more salt or chilli if needed. Refrigerate until very well chilled. Makes 8 small serves.
Garnish suggestions: diced rockmelon, spice roasted rockmelon seeds, sliced red chilli, crème fraîche or yoghurt, swirl of chilli sauce, lime zest.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!