Cold Melon and Pepper Soup

 


Cold Melon and Pepper Soup

INGREDIENTS

Lentils 300 g, yellow

Vegetable stock 2250 ml

Apricots 150 g, dried organic, chopped

Extra virgin olive oil 2 tablespoons

Onion, 1 large, thinly sliced

Bell Peppers 1 red and 1 yellow, seeded and finely diced

Tomatoes 300 g, fresh, diced

Paprika 1 tablespoon

Cinnamon 1/2 teaspoon

Cardamom 1/4 teaspoon, ground

Cayenne pepper 1/4 teaspoon

Kosher salt to taste

Melon 1 medium Cantaloupese seded and scooped into melon balls

Shrimps55 g, baby, cooked and chopped

Basil 2 tablespoons, fresh, chopped

Preparation

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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