Chilled Melon & Yogurt Soup with Shrimp
2 cantaloupe melons
12 tiger shrimp
3 celery stalks
1 tsp curry powder
6 tbsp plain Greek yogurt
1/4 tsp salt
1/4 tsp freshly ground black pepper
fresh whole chives, for garnish
Halve the melons and remove the seeds with a spoon. Chop the melon into large pieces and place in a blender with the yogurt, salt, pepper, curry powder and purée until smooth. Refrigerate until well chilled, preferably overnight.
Shell and devein the shrimp, leaving the shell on the tail intact. Poach gently in some salted boiling water for 2-3 minutes then remove with a slotted spoon and let cool. Season with salt and olive oil.
Using a potato peeler, pare the outside stalks of the celery to remove any stringy bits, then finely dice and set aside.
To serve, pour the soup into four chilled bowls and garnish with the shrimp, celery, a grind of fresh pepper and a few chives for decoration.