Chilled melon soup with langoustines and basil

For a touch of something special to start with, try James Martin's luxurious melon soup with langoustines and citrus flavours
By James Martin
Chilled melon soup with langoustines and basil
  • Rating:
  • Serves: 12
  • Prep Time: 20 minutes plus chilling overnight
  • Effort: easy


For the soup

  • 4 melons, ogen
  • 0.5 watermelon
  • 1 large bunch of basil
  • 200 ml fresh orange juice
  • 2 fresh lime juice

For the flavoured oil

  • 100 ml sherry vinegar
  • 1 lemon juice
  • 200 ml extra virgin olive oil
  • 100 ml groundnut oil

For the langoustines

  • 36 langoustines, cooked
  • 50 ml crème fraîche


1. Peel and dice the melons. Place in a bowl with three quarters of the basil, orange juice and limejuice and place in the fridge overnight.

2. The next day, place all the ingredients in a blender and blitz until puréed. Pass the mixture through a sieve and return to the fridge.

3. Mix all the ingredients for the flavoured oil together.

4. Remove the langoustines from their shells and dress them with the remaining basil. Place in the centre of a soup bowl.

5. Spoon the chilled melon soup around the langoustines and drizzle with a little of the flavoured oil and some crème fraiche.

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