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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