Iced Melon and Ginger Soup with Real Shrimp

Iced melon and ginger soup

Cut the melons in half, remove the seeds and cut into walnut-sized pieces. Sprinkle the melon flesh with the brown sugar. Peel the ginger and cut into slices. Caramelize the white sugar and add the ginger. Extinguish with 200 milliliters of white port wine and bring to a boil with the ginger. Strain the stock through a sieve, removing the ginger.

Whisk the melon flesh with the drained juice and the cooled ginger stock and season with juice of one lemon, white pepper and chili. For quick cooling, perhaps ice cubes in the hand mixer form.

Whisk the yogurt with the melon stock and season with the remaining port. Season sparingly with salt.

Real shrimp Break out the Norway lobster and remove the intestines. Marinate with olive oil and basil. Thread the Norway lobsters onto cocktail skewers and then season with salt. Grill in a grill pan for one minute on each side.

Serve the grilled Norway lobsters with the cold melon soup.

Tip: Use plain or light yogurt, yes, as needed!

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