Rock your kichen with this melon soup
Blend it into a chilled soup with a splash of white verjuice and a peppery oil, and the result is an elegant starter that sings of hot days and cool breezes.
The charm of melons lies in their willingness to adapt. Rockmelon, or cantaloupe as some prefer to call it, carries a perfume that is delicate yet pervasive, and a whisper of sweetness that begs for contrast. Wrapped in ribbons of prosciutto, it is a classic. But blend it into a chilled soup with a splash of white verjuice and a peppery oil, and the result is an elegant starter that sings of hot days and cool breezes.
Honeydew has long played the quiet sibling, often relegated to the edges of fruit platters or breakfast buffets. Yet its pale green flesh holds potential beyond its usual role. The interplay of the honeydew’s sweetness with the brine of the seafood is a revelation. Similarly, Piel de Sapo, with its mottled green skin resembling the hide of a toad, is a humble yet magnificent fruit. Dice it finely, fold it into a salsa with shallots, coriander and a hint of chilli, and spoon it over grilled prawns or squid. It is perfect for summer in Australia, where nobody really wants to spend too much time in the kitchen.
Try too my watermelon and feta salad.
Rockmelon soup
Ingredients
- ½ ripe rockmelon (about 750g)
- 2 white onions, finely sliced
- 1cm piece of fresh ginger, finely grated
- 100ml verjuice
- 200ml olive oil
- 20-25 green nasturtium leaves (if unavailable, you can use 100g peppery rocket leaves)
- Sea salt
Method
- Remove the watery seeds from the melon and place in a small pan with a pinch of salt. Heat for 5 minutes on a medium heat until the liquid (which is rich in pectin) is released. Pass the liquid and reserve. Using a Parisienne scoop, remove 6 melon balls for garnish, seasoning with a small pinch of salt and 1 tablespoon of verjuice. Remove the skin of the melon and chop the remaining flesh into approximately 3cm dice.
- Heat 50ml of olive oil in a saucepan over low heat. Add the onions, ginger and a pinch of salt and, covering with a lid, cook gently for 8-10 minutes until the onions are soft and translucent but aren’t coloured. Add the liquid from the seeds and half of the rock melon and allow to cook for a further 8-10.
- Allow the mixture to cool slightly then blend with the remaining chopped rockmelon and the verjuice. Blend until smooth and silky. Taste and season with salt as needed. Transfer the soup to the refrigerator and chill for at least 2 hours to allow the flavours to meld. If the soup thickens too much, adjust the consistency with a splash of cold water, re-seasoning as required.
- For the nasturtium oil, rinse the leaves and stems thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel or use a salad spinner. Add the nasturtium leaves to a blender or food processor. Pour in the remaining 150ml of oil, and blend on high speed until the mixture is vibrant green and smooth.
- Transfer the blended mixture to a small saucepan and warm it over low heat (approx 60C to 70C) for about 2-3 minutes to intensify the flavour. Pour the mixture through a fine mesh strainer or a cheesecloth into a clean bowl, pressing gently to extract as much oil as possible. Discard the solids.
- Divide the chilled soup into bowls. Garnish with the melon balls and a few fresh nasturtium flowers if available, finishing with a drizzle of nasturtium oil.
Serves 2-3