Melon Soup with Pink Shrimp

In our warm climate cold soups seem a natural. The fresh clean taste of a summer fruit soup will be the hit of the party, any melon can be used in the soup, as long as the melon is at its peak of ripeness, lots of natural sugars and vitamins. With the addition of yogurt this soup takes on a nice Middle Eastern flavor.

1 1/2 lb (2 medium, 600g ea) cantaloupe melons

4 fl oz (1/2c, 120ml) chicken stock

salt to taste

7 oz (1c, 200g) plain yogurt

juice of 1 lemon

5 oz (12large, 120g ea) shrimp, peeled and cooked, with tail intact, for garnish

Sprig of mint for garnish

Cut the melons in half crosswise and discards pips. Using a small, sharp knife, make a series of small V-shaped indentations around the circumference of the melons. Scoop out most of the pulp in a liquidizer with the chicken stock, adding salt if you desire, and puree until smooth. Blend in yogurt and lemon juice. Pour puree into the melon shells, add shrimp, mint and serve.