Summary

Ingredients

• 1 kg melon (s), (watermelon)
• 200 g yourt, 0.1% fat (this makes the soup foam better)
• 200 ml coconut milk
• 1 piece (s) ginger, about 2 the size a thumb
• 0.5 ½ lemon (s), add the juice
• Lemongrass, dried from the mill
• Chilli, from the mill
• Coriander, crushed, toasted
• Salt, (fleur de sel with chili and orange)
• Mint or Thai basil

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Instructions

1. Quarter the watermelon and remove from the skin. Cut into pieces and puree with the yogurt in a blender. Dose coconut milk and lemon to taste.
2. Peel the ginger and grate it into the soup. Mix up. Season to taste with the spices.
3. Pass the mixed soup through a sieve. Put in a cool place.
4. Lather up with a hand blender before serving. Garnish with fresh mint or Thai basil.
5. Perfect with: Prawns in tempura batter on lemongrass