| | Rockmelon & raspberry soup
Rockmelon & raspberry soup
Rockmelon & raspberry soup 4.3-5 9
  • Calories: 445 kj
  • Fat: 0.5g
  • Carbohydrates: 10g

How to Make:

  1. Place the rockmelon, vanilla extract and 2 tablespoons of the sugar in a food processor and process until smooth. Strain through a sieve to form a smooth fruit puree. Refrigerate until well chilled.
  2. Puree the raspberries and remaining sugar in a food processor until smooth and strain through a sieve. Discard the seeds.
  3. To serve, ladle the rockmelon puree into shallow serving bowls. Sprinkle with the strawberries and drizzle with the raspberry puree. Serve with a little crushed ice.
Time for preparing:
4 min.


  • 1 (about 1 1/2 kg) rockmelon, peeled, deseeded, chopped
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons caster sugar
  • 120g fresh raspberries
  • 8 ripe strawberries, chopped
  • Crushed ice, to serve