The rich silkiness of this soup comes from the avocado and is perked up by the hint of wasabi and the sweetness of fresh melon and cucumber.
Serves: 4–6
INGREDIENTS
1 telegraph cucumber, about 25cm long
1 honeydew melon, halved and peeled
1 avocado
¼ cup packed mint leaves, chopped roughly
1 clove garlic, crushed
finely grated zest and juice 1 large lime
½ - 1 teaspoon wasabi paste
sea salt and freshly ground pepper
TO SERVE
small slices melon
diced cucumber
thick plain yoghurt
¼ cup crushed crispy croutons or crackers, optional
ground paprika
METHOD
Halve the cucumber and scrape out the seeds. Do the same with the melon. Finely dice ¼ cup of cucumber and cut 12 thin short slices off the melon and set both aside for garnish.
Roughly chop the remaining cucumber and melon and place in a blender with all the remaining ingredients. Season well then blend until smooth and thick. Refrigerate until well chilled.
To serve: Pour the soup into shallow bowls and top with a dollop of yoghurt, a couple of thin slices of melon, then the diced cucumber, croutons and a pinch of paprika.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.