This is one of my favourite summer soups. It’s a super simple recipe that relies on using a very ripe rock melon, zesty lime and spicy chilli.
Serves: 8
INGREDIENTS
1 rockmelon, peeled, seeded and flesh roughly chopped
1–2 teaspoons chilli sauce, I use sriracha or a smoked chipotle
zest and juice 2 limes
1 teaspoon sea salt
METHOD
Place all the ingredients in a blender and process until smooth. Taste, adding more salt or chilli if needed. Refrigerate until very well chilled. Makes 8 small serves.
Garnish suggestions: diced rockmelon, spice roasted rockmelon seeds, sliced red chilli, crème fraîche or yoghurt, swirl of chilli sauce, lime zest.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.