Chilled Melon Soup

This soup should definitely take its place at the beginning of a meal. The cool, fruity flavour is sharpened by the addition of lemon juice and mint. The soup requires no cooking but must be well chilled before serving. SERVES 6-8 - 2 large ripe honeydew melons - 4 lemons - 45 ml [1½ tablespoons] freshly chopped mint - pinch of ground cinnamon - 125 ml [4 fl oz] natural yogurt - 150 ml [¼ pt] thin cream sprigs of mint to Garnish 1 Cut the melons in half. Discard the seeds and scoop out flesh. 2 Reduce melon flesh to a puree using vegetable mill, sieve or liquidizer. 3 Squeeze the lemons and add the juice to the puree. 4 Stir in the chopped mint and cinnamon. 5 Cover and chill 6 Just before serving, beat the yogurt and cream together until smooth, and then stir into the soup. 7 Garnish sprigs of mint.

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