Chilled Melon, Ginger, Kumara and Yoghurt Soup

Name: Chilled Melon, Ginger, Kumara and Yoghurt Soup
Ingredients: ½ red chilli, sliced; 1 medium leek, sliced and washed well; 400 ml (13 ⅔ fl oz) water; 1–2 thumbs fresh ginger, peeled and finely sliced; 1 small teaspoon salt; 1 teaspoon fresh thyme; 400 ml (13 ⅔ fl oz) thick yoghurt, plus a little extra for garnish; 1 medium-large ripe melon, de-seeded, peeled and roughly chopped; salt and pepper; salt and pepper; chives for garnish; 2 tablespoons light olive oil; 1 large kumara, about 400 g/14 oz, peeled and diced

Preparation info

Serves
6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Any ripe aromatic melon will work well with this, except watermelon, which is too watery. Make the soup a day ahead if you can so the flavours become more rounded. If you think it needs thinning, just mix in some melon or apple juice.

Ingredients

2 tablespoons light olive oil
1 large kumara, about 400 g/

Soup
Vegetarian
Gluten-free

Method

Heat a heavy saucepan and add oil, kumara and leek. Cover and fry over a moderate heat, stirring occasionally. Once kumara begins to colour, add chilli and ginger and continue to cook, covered, until kumara is tender.

Add water, thyme and salt and rapidly simmer, covered, for 10 minutes. Remove from heat and cool for 20 minutes. Purée soup to a fine texture, adding melon at the same tim