First course

Cold Melon and Pepper Soup


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Cold Melon and Pepper Soup
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Looking for new soup ideas? Try this cold melon and pepper soup perfect for summer.

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  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 8

How to prepare a delicious cold melon and pepper soup 

  • Rinse lentils in a strainer under cold running water for 1 to 2 minutes.
  • Remove any stones or stems.
  • Combine lentils and stock in a medium-sized pot; bring to a boil. Reduce heat.
  • Simmer, covered, for 20 minutes.
  • Add apricots; simmer another 15 minutes.
  • Meanwhile, heat oil in a large frying pan over medium heat.
  • Add onion and peppers.
  • Sauté 5 minutes or until just softened. Add tomatoes, spices and salt.
  • Cover and reduce heat to low.
  • Simmer 8 to 10 minutes.
  • Then, stir vegetable mixture into cooked lentils; simmer 10 minutes to blend flavours.
  • Cool 30 minutes, then cover and refrigerate at least 2 hours.
  • When ready to serve, divide cantaloupe balls among chilled serving bowls; ladle soup to cover the melon and garnish with chopped shrimp and basil.
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