- 2 canteloupe melons, diced
- Âź watermelon, diced
- 110ml/4fl oz white wine
- 1 lime, juice only
- 2 tbsp white wine vinegar
- 6 tbsp extra virgin olive oil
- 18 cooked langoustines
- 1 bunch mint leaves, shredded
- 200ml/7fl oz double cream
- Place the melons, white wine and lime juice into a blender and purĂŠe.
- Pass through a sieve and chill until ready to use.
- Whisk the vinegar and olive oil together and season well.
- Toss the langoustines in the dressing with two tablespoons of shredded mint and place in the centre of the soup bowl.
- Whip the cream lightly then fold in the mint and season with salt and black pepper.
- Spoon the chilled soup around the edge and top with a quenelle of the mint cream.