Iced melon and berry soup

    50 min

    Almost any variety of green-fleshed melon, such as Galia or Honeydew, can be used for this very pretty soup, but it is essential that the melon be perfectly ripe and sweet. Serve the soup as a refreshing first course when the weather is hot, dressing up each bowlful with a swirl of berry purée and some whole berries.

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    Serves: 4 

    • 1 large ripe green-fleshed melon, about 1.25 kg (2¾ lb)
    • juice of 1 lime
    • 3.5 cm (1½ in) piece fresh root ginger, peeled and grated
    • 150 g (5½ oz) blueberries
    • 120 ml (4 fl oz) freshly squeezed orange juice
    • 2 tbsp Greek-style yogurt
    • 150 g (5½ oz) raspberries or strawberries

    Prep:50min  ›  Ready in:50min 

    1. Halve the melon, discard the seeds and scoop the flesh out of the peel into a blender or food processor. Add the lime juice and ginger. Purée until smooth, stopping occasionally to push the pieces of melon to the bottom of the goblet or bowl. Pour the purée into a bowl, cover and chill for 30 minutes or until cold.
    2. Put the blueberries into the blender or food processor. Add the orange juice and yogurt and purée until smooth. Transfer to a second bowl, cover and chill for about 30 minutes or until cold.
    3. Divide the melon soup among 4 chilled shallow glass bowls or dishes. Spoon a quarter of the blueberry purée onto the centre of each in a decorative pattern. Scatter the raspberries or strawberries on top. Serve at once.

    Some more ideas

    Try orange-fleshed melon, such as Ogen, Charentais or Cantaloupe, and top the soup with sliced kiwi fruit instead of the red berries. * Use 2 kg (4½ lb) watermelon instead of the green melon. Chop the flesh, discarding the seeds, then purée with the lime juice and 1 seeded and chopped fresh green chilli instead of the ginger. Coarsely crush the blueberries with the raspberries and/or strawberries, adding 1–2 tbsp orange juice. Omit the yogurt.

    Plus points

    All melons provide vitamins B and C, and are very low in calories. Their high water content makes them a delicious and refreshing thirst-quencher. * Ginger is thought to be an anti-inflammatory agent that can help to ease some of the symptoms of arthritis. * Blueberries are rich in vitamin C and a useful source of soluble fibre. They also contain several phytochemicals: flavonoids which strengthen blood capillaries and improve circulation, athocyanosides which help to fight infection and inflammation, and ellagic acid which can help to prevent cell damage that can lead to cancer. Like cranberries, blueberries also contain a natural antibiotic that can help to prevent urinary tract infections.

    Each serving provides

    Excellent source of vitamin C. Good source of potassium. Useful source of calcium, folate, vitamin B1, vitamin B2.

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