Cold Melon Soup
- 4 shrimp (ready to cook)
- 2 Tbsps olive oil
- freshly ground peppers
- 250 grams honeydew melon
- 400 grams Watermelon
- 8 sheets Thai basil
- 1 fresh garlic clove
- 2 centimeters fresh ginger
- 2 handfuls Ice cubes
- 200 milliliters Vegetable broth
- Red pepper flakes
- 1 Tbsp Lime juice
How healthy are the main ingredients?Watermelonolive oilgingersaltgarlic clove
Rinse shrimp and pat dry. Heat 1 tablespoon of oil in a pan and cook shrimp for about 1-2 minutes or until golden brown. Season with salt and pepper and remove from heat.
Scoop 4 balls from melon with an ice cream spoon. Thread melon balls, shrimp and Thai basil leaves on wooden skewers.
Cut the rest of melon pulp into chunks and puree together with peeled garlic clove, peeled ginger, ice cubes, broth, and remaining oil, season with salt, red pepper and lime juice in a blender. Add water, if desired.
Pour soup into glasses, slightly season with pepper and garnish with skewers. Serve.