To serve 4
1 Cantaloupe melon, peeled and deseeded
200 ml white wine
a few sprigs of lemon thyme
Roughly chop the melon and put it in a liquidiser. Pour in the wine and blend until smooth.
Transfer to a jug and add the whole sprigs of lemon thyme in. Leave in the fridge for 8 hours to chill.
When ready to serve, take the lemon thyme out and discard it. Pour the cold soup in glass bowls and serve immediately.
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