Cut musk melon into two, remove and discard seeds. Peel and cut into one inch sized pieces.
Peel, wash and roughly chop ginger. Clean and wash mint leaves thoroughly. Reserve a spring for garnish.
In a blender or a food processor, puree musk melon along with ginger and mint leaves. Add yogurt, lemon juice and crushed ice, blend for a few minutes more.
Season with salt and pepper powder.
Serve chilled garnished with a spring of mint.
Chef\'s Tip
Consistency of this soup is normally very thick, however if you prefer you may thin it down by adding a half a cup of chilled skimmed milk.
Go easy on mint leaves as too much mint flavour and taste can be too over powering. |
