Cold Melon Yogurt Soup, Served in the Melon

Cut the melons in half and remove the core. Scrape out the flesh except for 1/2 cm on the skin wall. Leave the melon halves to cool.

Finely mash the melon flesh with the vegetable stock and lime juice and zest. Puree the yogurt briefly. Finally, carefully fold in the crème fraîche with a whisk.

Chop the dill and stir into the soup. Season with salt, pepper and cayenne pepper and place in the refrigerator for three hours, then season again.

Using a sharp kitchen knife, straighten the melon halves a tiny bit at the bottom so that they stand up well on a plate. Cut the edge of the melon halves jaggedly. Pour in the soup and add the liner.

Barbara Furthmüller

Tip: Use plain or light yogurt as needed!

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