25 Aug 2016 No Cook Savoury
This light, refreshing soup is so easy to make. The sharp pickled prawns balance out the sweetness of the fruit. The melon purée is very versatile and can also be used (if the salt is omitted) to serve over ice cream, or as the base for a smoothie. You can even freeze it in lolly moulds or make into a granita.
To pickle the prawns, pour the lime juice and vinegar into a small, non-metallic bowl or resealable food bag. Add the sugar and salt, then stir or shake until they dissolve. Add the prawns and lime leaf. Peel the cucumber and halve it lengthways. Scoop out and discard the seeds, then slice. Add to the bowl or bag and toss well. Cover or seal and chill in the fridge to pickle for at least 2 hours or overnight to pickle, stirring or squidging occasionally.
Quarter the melon, discard the seeds and remove the flesh from the skin. Use the melon baller to scoop out 32 balls from the flesh and set these aside. Alternatively, simply slice the flesh into 32 x 1cm dice. Roughly chop the remaining flesh and pop it into a food processor or blender. Add the ginger and lemon juice. Blitz for 1 minute until as smooth as possible. Season to taste with a little salt. Pour into a large jug, cover and chill in the fridge for at least 1 hour or overnight, until well chilled. This can be made up to two days in advance.
This recipe is taken from my second book ‘The No-Cook Cookbook’, available in all great bookstores worldwide and on Amazon.
Photo © Cristian Barnett.
1 cantaloupe melon (about 1kg)
1/2 thumb-sized piece of fresh ginger, peeled and finely grated
Juice of 1/2 lemon
Extra virgin olive oil, to serve
Small handful of tiny fresh mint sprigs
Juice of 3 limes
1 tbsp white wine vinegar
1/2 tsp caster sugar
1/4 tsp salt
12 cooked peeled tiger prawns (tails left on if you like)
1 kaffir lime leaf
10mm mini melon baller (or sharp knife)
Food processor or jug blender