Summer Organic Melon Soup with Brochette Fruit de Mare
By Chef Honoré Gbedze
1 medium organic water melon
1 medium organic honey dew
1 medium organic cantaloupe
1 medium organic English cucumber
1 tea spoon of orange zest
1 brunch of mint leaves
1 medium organic white onion
1 large fresh organic tomato
1 medium organic zucchini
1 each medium organic bell pepper, yellow and red
1 tea spoon of garlic, parsley
1 tea spoon of fresh chopped ginger
Salt and pepper to taste
1 table spoon of olive oil
4 teaspoons sour cream
Clean and peel all the melons remove the seeds as well as the seeds of the cucumber cut it in to small cubes and put it into the blender add the mint leaves, fresh ginger, lemon zest and blend all ingredients together smoothly transfer to clean bowl and place in freezer cooler for about 15 minutes.
Cut all the vegetables into medium size cubes. Marinate the prawns, scallop, garlic, salt, pepper and olive oil for about 10 minutes. Make your brochette with all the ingredients and charcoal grilled it for about 10minutes.
Take 4 teaspoons of sour cream infuse with a sprig of fresh fine chopped cilantro and parsley, salt and pepper.
Serve your soup cold accompany with the Fruit de mare brochette.