MELON AND MINT

 

  • Cooking Time:
  • Servings: 4
  • Preparation Time:

Ingredients

  • 1 small green Galia melon
  • 1 small orange Cantaloupe melon
  • 1 cup white wine
  • 1 cup yoghurt, neutral
  • 1/3 cup whipping cream
  • 1 carlic clove, squeezed
  • 1/3 cup fresh mint leaves, set some aside for decoration
  • 1 red chili, chopped fine
  • salt
  • Spit:
  • 2 chicken filets
  • 12 scampi
  • 2 ss chili sauce

Directions

  • Slice the melons in half, use a spoon to scoop out the seeds. Make some nice balls with a tool for this. Hollow out the rest of the melons and run through a blender with the other ingredients, then leave it all in the fridge an hour or two, including the melon shells.
  • Divide the chicken in bits thick as the scampi and thread them on the spits. Brush them with the chili sauce. Place the spits on doubled up, greased/sprayed aluminium foil and grill 3 minutes on either side, brush them from time to time with more chili sauce.
  • Take out the soup and strain it cold from the fridge with the spits on top, decorated with melon balls and the leftover mint leaves.

Notes

I found this in a Norwegian newspaper, and it simply cannot be improved, or? This is a soup served in a hollowed-out melon. It takes app. 30 minutes prepare + 1 hour chilling. You will need fresh lime leaves plus a tool to make the melon balls.

Categories: Dinner  Dinner Party  Fruity  Soup  Soup 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!