Melon soup with feta, mint and cashew nuts

Serves 4

For the topping

• 1 honeydew melon
• 0 Caster sugar

• 50g feta
• 30g salted roasted cashew nuts
• 4 sprigs fresh mint

Step 1
Remove the skin and seeds from the melon, dice the flesh, then puree in a food processor until very smooth.

Step 2
Taste, sweeten with a little caster sugar, if necessary, and chill.

Step 3
Meanwhile, make the topping: cut the feta into small cubes or crumble.

Step 4
When ready to serve, ladle the soup into four chilled soup bowls, top with the cubed feta, chopped cashew nuts and snipped fresh mint.