Melon and Cucumber Gazpacho

This refreshing soup made from cantaloupe, or muskmelon, was inspired by the masterpieces created by Chef Sean Lawson.

Makes 1 serving

INGREDIENTS

Honeydew 250g

Fresh lemon juice 1 cup

Fresh lemon zest 1/4 tsp Mint (leaves) 1 handful Cucumber 1/2 Carbonated ice water 3/4 tbsp Hempseeds 1 tbsp Apple Juice 80ml Nutmeg 1/4 tsp Ginger to taste Salt 1 pinch

1 Place all the ingredients, except for the salt, mint leaves, cucumber and hemp seeds, into a food processor equipped with a metal blade. Blend until coarse-grained.

2 Add the mint leaves and salt and mix until smooth.

3 Using a mandolin grater, peel 2-3 thin strips of cucumber. Cut the remaining cucumber into small cubes.

4 Place a handful of the cucumber cubes in the center of a bowl and pour in the soup. Add the remaining cucumber cubes on top. Garnish the soup with the cucumber "ribbons", hemp seeds and with violet flowers.