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Charentais melon soup by Nikki Legon

Charentais melon soup by Nikki Legon

This light and refreshing soup is ideal served with very thinly sliced Bayonne ham. For vegetarians, serve it with the melon and mint sorbet.


Serves 6


3kg ripe Charentais melons

3 tbsp orange juice

3 tbsp lemon juice

Fresh mint leaves to garnish


Peel and deseed the melons, chop into chunks and blend the melon adding the orange and lemon juice. Chill in the refrigerator for 30-40 minutes.

Serve with the Bayonne ham and fresh slices of melon or with a scoop of sorbet placed into the centre. Alternatively, make little melon balls, push onto a thin wooden pick and place over the glass.


1 tbsp sugar

120ml of water

2.2kg very ripe Charentais melons

Juice of 2 limes

2 tbsp chopped mint


Put the sugar and water into a pan and heat gently until dissolved. Bring to the boil and simmer for 4-5 minutes then leave to cool.

Halve the melon, scrape out the seeds, remove the skin and cut the flesh into chunks - it should be around 1.6kg. Process the melon flesh in a food processor with the cooled syrup and lime juice. If you are using an ice cream maker, stir in the mint, pour in the melon mixture and churn following the makers instructions.

By hand, stir in the mint and pour the mixture into a freezer-proof container. Freeze until icy at the edges then transfer to a processor and process until smooth. Repeat the process until the mixture is smooth and holding its shape, then freeze until firm.


© Living Magazine - all rights reserved. Published August 2014.