This vegan soup is refreshing, delicious and the perfect colour for serving in a Michael Minkoff bowl, be it blue, green or white. It takes minutes to make and makes a great light lunch or a delicious starter
1 Ripe Galia or Honeydew melon
1 large or 2 small cucumbers
1 stalk lemon grass
1 tsp freshly ground ginger ( ideally, but ground ginger will do)
Pinch of finely chopped chilli ( dried chilli can work too)
200ml coconut milk
Handful fresh mint
1-2 limes, juice and zest
Put the melon flesh and cucumber in a blender, bash your lemon grass, peel outer layer and slice thinly. Add to the blender together with the ginger, chilli,coconut milk, basil,mint lime juice and zest.
Whizz till smooth, taste and adjust . chill in the fridge or pop into the freezer to chill quickly. Garnish with a swirl of coconut milk and fresh basil leaves.