Chilled Melon Broth with Prawn Skewer
ready in 2 h. 20 min.
Melon is high in vitamin C and a good source of potassium and folate, the tomatoes add antioxidants, and the prawns add valuable satiating protein with virtually no fat.
This beautiful dish is a great starter for a special meal, specifically with a fish entree.
Author of this recipe:
all recipes of this author
- 1 honeydew melon (seeds removed and flesh chopped)
- 2 cloves garlic cloves
- 4 Tbsps Yogurt
- 3 Tbsps dry sherry
- 2 Tbsps olive oil
- 4 red Cherry tomatoes (halved)
- 4 yellow Cherry tomatoes (halved)
- 8 large Prawn (shelled)
- cayenne pepper
- marjoram (to garnish)
How healthy are the main ingredients?olive oilgarlic cloveYogurtcayenne peppermarjoram
1 Cutting board, 1 Large knife, 1 Kitchen scale, 1 Peeler, 1 Tablespoon, 1 Bowl, 1 Small knife, 1 Small bowl
Put the melon, 1 clove of garlic, the yoghurt and sherry into a food processor or blender and blend to a smooth puree. Season to taste and chill for at least 2 hours.
Heat the oil in a wide pan and briefly cook the tomatoes until they start to soften. Remove from the pan, sprinkle with a little salt and set aside.
Heat the pan to a high heat and add the prawns and cayenne pepper. Cook for 2 - 3 minutes or until the prawns are cooked through, stirring all the time, then thread the prawns onto cocktail sticks.
Pour the chilled soup into serving glasses, add the tomatoes and marjoram and top with a prawn skewer.