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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!