Cookies Preferences
Melons in the Middle East are unlike any melons I’ve ever tasted anywhere. At a certain point, mid-Summer, you walk past vegetable stands and the sweet scent of melon just assaults your senses. That said, I don’t love the texture of melons, and so creating this savory soup was a way that I could enjoy the flavors without getting hung up on the sometimes mealy consistency.
1 medium honeydew melon, flesh rough chopped
½ pound cucumber, peeled, seeded, chopped
1 shallot, peeled and rough chopped
juice of one lime
one bunch basil leaves
3 tablespoons olive oil
salt and pepper to taste
For the relish:
¼ cup chopped green olives
¼ cup chopped watermelon
¼ cup chopped cucumbers
To garnish:
Feta cheese
Nigella seeds
Basil leaves
To make the soup place everything in a food processor or blender and blend until absolutely smooth. Taste for seasoning – remembering that as things get colder they need more flavor. Put in a container in your fridge for at least an hour before serving.
For the relish just combine everything in a bowl. Now to serve, ladle the chilled soup into bowls, and carefully arrange the relish in a line on top of the soup. Crumble a bit of feta and a sprinkle of nigella seeds and you’re ready to eat.
