Iced Melon Soup with Crab Tails – Rainer Strobel


Rating: 3.50 / 5.00 (4 Votes)


Total time: 45 min

Servings: 2.0 (servings)

Ingredients:















Instructions:

Cut the melons in half, scoop out the seeds with a spoon and cut out a few balls from the flesh with a baller and set aside.

Scrape out the remaining pulp with a spoon. Place in a blender jug with the salt, port, lime juice, pepper and chili seasoning, blend finely and season to taste. Leave the soup to cool.

Roast the removed crab tails in a frying pan with olive oil and garlic. Next, put them on the lemongrass skewers with the melon balls. Or, pin the raw crab tails with the melon balls and roast the whole skewers, each to taste.

Cut mint and basil leaves into thin strips and mix into the soup.

Arrange the soup in deep plates and form the skewers on top.

Tip: use the hollowed out melon half to serve the soup in. Cut the edge in a serrated pattern.

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