Meals and Courses

  • 2 oranges, roughly peeled
  • 1 lemon, roughly peeled
  • 1 small cantaloupe melon, peeled, deseeded and cut into chunks
  • 300 g (10 oz) strawberries, hulled
  • 1 teaspoon honey (optional)
  • 2 tablespoons natural yogurt
  • 2 tablespoon chopped mint

Juice the oranges with the lemon.

Transfer the juice to a food processor or blender, add the melon and strawberries and process until smooth. Taste for sweetness and stir in the honey if necessary. Chill for at least 1 hour, stirring in half the chopped mint 20 minutes before serving.

Ladle the soup into bowls, top with a dollop of natural yogurt and sprinkle with the remaining chopped mint.

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