Meals and Courses

  • 2 ripe Galia melons
  • freshly squeezed juice of 1 lime
  • ½–1 large mild red chilli, deseeded and quartered
  • small bunch of coriander, plus extra sprigs to garnish
  • 300 ml (½ pint) pressed apple juice
  • lime wedges, to garnish (optional)

Cut the melons in half, scoop out and discard the seeds, then scoop the flesh away from the skin and put it into a blender or food processor with the lime juice, chilli and coriander, torn into pieces. Add half the apple juice and blend until smooth. Gradually mix in the remaining juice until frothy.

Pour the soup into cups or glass tumblers half filled with ice and serve immediately, garnished with a sprig of coriander and lime wedges if liked, before the foamy texture loses its bubbles.

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