(SERVES 6)- 1.2 litres/2 pts/5 cups tomato juice
- 250 ml/8 fl oz/1 cup very low-fat plain yoghurt
- ½ small onion, grated
- Grated rind of ½ lemon
- Lemon juice
- Salt and freshly ground white pepper
- 100 g/4 oz/1 cup peeled prawns (shrimp)
- 1 cantaloupe melon, cut into balls or diced
- 30 ml/2 tbsp chopped basil
Whisk the tomato juice with the yoghurt, onion and lemon rind. Spike to taste with lemon juice and season lightly. Stir in the prawns. Chill for at least 2 hours. Sprinkle the melon with the basil and chill at the same time. Spoon the soup into chilled bowls and float the herb-coated melon balls on top. Serve straight away.
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