watermelon soup with grated citrus rind
Ingredients
Ingredients for the soup
- a grated rind of a preserved lemon
- 3 tbsp lemon juice
- a grated rind of an orange
- 3 tbsp freshly squeezed orange juice
- 4 lb water melon (a half big one)
- an Asian chilli
- a small cucumber
- 1.2 pint (0.5 L) vegetable broth
Ingredients to serve with the soup
- 1 cup cooked lobster or crayfish meat
- 1/2 cup finely sliced rings of chives or spring onions
- 1/2 cup creme fraiche (optional)
Instructions
Instruction to make the soup
- Wash the water melon and cut the water melon in slices; remove the skin including all the green or light (hard) parts
- Remove all the seeds and take the flesh to a clean bowl. Cut a 4 oz (110 g) of the melon flesh in small cubes, which will be used to place in the bowl for serving
- Grate the rind of a lemon and the rind of an orange and add to the bowl with the water melon flesh
- Squeeze the lemon and the orange juice and reserve the juices
- Skin the cucumber, remove seeds if any and slice roughly and place together with the melon flesh in the bowl
- Clean and de-seed an Asian chilli and cut in small rings
- Mix the bowl containing the water melon pieces, the cucumber pieces the grated rinds of lemon and orange and the sliced Asian chilli, and add the cold vegetable broth
- Add some salt and pepper and use the immersion blender to homogenize
Instruction for the condiments to be served with the soup
- Prepare the lobster or crayfish meat. Use a fresh one and cook or use a can or frozen package
- Clean and cut the chives or spring onions in small rings
- Prepare the crème fraiche
- Have the water melon cubes ready
- Bring the soup cold in the bowl and offer the cold lobster or crayfish, the water melon cubes and the crème fraiche for the guests to add.
Notes
Method: no heat treatment, raw
Food allergy & intolerance information: shell fish (can be left out)