Taking only ten minutes to make, and needing no cooking, one melon will make this summer soup for two people.
Take a ripe galia or honeydew melon, split in half and scoop out the seeds. Then scoop out the flesh of the melon, roughly chop this and add to a food processor. Reserve the melon husk to use as a serving bowl for the soupt. Take two oranges and squeeze out the juice and add to the melon in the processor. Whizz the melon flesh and orange juice until smooth. Pour back into the bowls. Can serve with thin slices of parma ham, and a shake of lavender flower heads or just sprinkle over 2 tbsp chopped fresh min.
Recipe by James Tanner
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