Chilled Melon Soup with Shrimp and Avocado

 

                    Fresh fruit soups can be prepared ahead and are light and cooling on a hot summer's day. Serve with grissini for a light lunch.

4 servings (231 calories per serving)

• 2 English cucumbers
• 2 cantaloupes
• 1 lemon, juiced
• 2 tablespoons chopped fresh mint
• 1 cup water
• 250 grams cooked peeled shrimp, thawed and drained if frozen
• 1 ripe but firm avocado
• 2 tablespoons fresh mint

1. Peel the cucumbers and cut in half crosswise, divide each half lengthwise, then use a teaspoon to scoop out the seeds.
2. Chop the flesh roughly.
3. Drop into a pot of lightly salted boiling water and cook gently for 2 minutes.
4. Drain in a sieve, then refresh under cold running water.
5. Halve the cantaloupes and remove the seeds.
6. Scoop out the flesh using a tablespoon and put into a blander or food processor.
7. Add the cucumber, lemon juice and chopped mint, then whizz together until blended.
8. Turn out the mixture into a bowl, add the water and stir.
9. Stir  in the shrimp and season lightly with freshly ground blak pepper.
10. Chill for at least 1½ hours and up to 12 hours.
11. Just before serving, peel, pit and dice the avocado and add to the soup.
12. Snip in some mint leaves to garnish and season to taste with more pepper if needed.

BON APPÉÉÉTIT