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Melon And Basil Soup
A deliciously refreshing, chilled fruit soup, just right for a hot summer's day. It takes next to no time to prepare, leaving you free to enjoy the sunshine and, even better, it is almost totally fat-free.
Ingredients
2 Charentais or rock melons
75g/3oz/6 tbsp caster sugar
175ml/6fl oz/¾ cup water
Finely grated rind and juice of 1 lime
45ml/3 tbsp shredded fresh basil
Fresh basil leaves, to garnish
Details
Serves: 4
Method
Cut the melons in half across the middle. Scrape out the seeds and discard. Using a melon baller, scoop out 20-24 balls and set aside for the garnish. Scoop out the remaining flesh and place in a blender or food processor. Set aside.
Place the sugar, water and lime zest in a small pan over a low heat. Stir until dissolved, bring to the boil and simmer for 2-3 minutes. Remove from the heat and leave to cool slightly. Pour half the mixture into the blender or food processor with the melon flesh. Blend until smooth, adding the remaining syrup and lime juice to taste.
Pour the mixture into a bowl, stir in the basil and chill. Serve garnished with basil leaves and melon balls.
COOK'S TIP:- Add the syrup in two stages, as the amount of sugar needed will depend on the sweetness of the melon.
NUTRITION NOTES Per portion:-Energy 69Kcals/293.8kj, Fat 0.14g, Saturated Fat 0, Cholesterol 0, Fibre 0.47g
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