2 Color Melon Cucumber Cold Bowl with Shrimp

Boil the vegetable soup. Remove the peel from the cucumber, shave off 6 narrow slices and set aside. Cut the rest of the cucumber into coarse pieces. Mash together with the peeled and chopped garlic clove and half of the vegetable soup. Season spicily with salt and pepper.

Cut the melon in half, remove the seeds. Using a Parisian spoon, scoop out 4-6 balls and set aside. Scoop out remaining pulp and mash with remaining vegetable soup. Season with cayenne bell pepper, paprika and sambal olek.

Refrigerate both purees for at least half an hour until ready to serve.

Rinse crab tails and remove intestines. In a frying pan, fry the crayfish tails until golden brown.

To serve, place the two soups in a cup with a spout form each. Pour simultaneously from two sides into chilled bowls. On the melon side, place 3 cucumber slices on each in a fan shape and garnish with a shrimp. On the cucumber side, place 3 melon balls to form a triangle, top with another shrimp. Decorate with mint.

Cooling time: 30 min.

Karina Schmidt:

Use Charantais melon. Honeydew melon is rather not suitable, because the color contrast does not work so well.

:Time needed : : 15 min.

:Preparation : : 15 min

:Per person : : 171 kCal

:Last change : : Karina Schmidt

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