Chilled melon and cucumber soup with raw scallop and marigold
The success of this chilled soup comes down to the provenance of good quality ingredients. Rough-skinned Sun Sweet melons are prized for their dense, rich and sweet flesh, which Seb Myers pairs with refreshing cucumber juice, calamansi (a floral citrus fruit a cross between lemon, lime and mandarin) vinegar, raw scallop and crème crue (raw, unpasteurised crème fraîche). A simple but elegant starter or palette cleanser.
Ingredients
Metric
Imperial
MELON SOUP
- 500g of Sun Sweet melons, peeled, deseeded
- 3 cucumbers, peeled
- 0.6g of xanthan gum
- 300g of grapeseed oil
- 30g of calamansi vinegar
TO SERVE
- 50g of scallops, cleaned, flesh finely chopped into neat dice
- 50g of crème crue
- 10 marigold flowers, petals picked
Equipment
- Juicer
- Stick blender
Method
Juice the melons through a juicer and weigh out 250g. Repeat with the cucumbers and weigh out 250g
- 500g of Sun Sweet melons, peeled, deseeded
- 3 cucumbers, peeled
Place the juices into a large bowl or jug. Use a handheld blender to blend in the xanthan gum, blending thoroughly to activate it. Continue to blend the soup on a medium speed whilst you slowly pour in the oil in a thin, steady stream to emulsify into the soup. Season with the calamansi vinegar and salt, to taste, then strain through a fine mesh sieve. Chill well in the fridge
- 0.6g of xanthan gum
- 300g of grapeseed oil
- 30g of calamansi vinegar
Check and adjust the seasoning of the soup once it has chilled
To serve, pour the soup into small bowls or cups. Add the diced scallop, 1 teaspoon of crème crue per bowl, a few drops of olive oil and the marigold petals on top
- 50g of scallops, cleaned, flesh finely chopped into neat dice
- 50g of crème crue
- 10 marigold flowers, petals picked
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