Watermelon and Cantaloupe Soup
Step 1: Soup
Peel the watermelon and cantaloupe, carefully removing all the seeds. Peel the cucumber and the ginger.
Set 1 3/4 ounces (50 g) each of watermelon and cucumber and 3 1/2 ounces (100 g) cantaloupe aside in a cool place.
Chop the rest of the fruit and the ginger into chunks, then blend into a purée.
Season with 2 shakes of Tabasco® and 2 tablespoons of orange flower water.
Chop 1 piri piri very finely and add. Keep cold.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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