Chilled Avocado, Cucumber and Melon Soup
Photography by Manja Wachsmuth.

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
To serve
small slices melon
diced cucumber
thick plain yoghurt
¼ cup crushed crispy croutons or crackers, optional
ground paprika
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
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.
latest issue:
Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!