Melon soup recipe

A lovely fresh dish that you could also serve up as a starter if you fancy trying something different. You can use chanterelle, cantaloupe or galia melons, but make sure they’re perfectly ripe. This is best served really chilled. Serves 6 2 melons 2 tbsp honey Juice of 2 lemons 150ml unsweetened apple juice ½ bunch basil, finely chopped A handful of mint leaves A tub of lemon sorbet 1. Peel the melons, remove all the seeds and chop into small chunks. Place the pieces in a blender with the honey and lemon juice. 2. Blend the melon until it forms a puree, adding a little apple juice if it feels too thick. 3. Chill until cold, then serve the soup in bowls with a scoop of lemon sorbet and a sprinkling of basil and mint leaves.