Peel and deseed the melon, roughly dice it. Place all of the ingredients into a liquidiser and process until smooth. Add more yoghurt if the soup’s consistency is too thick. Pour into a bowl and refrigerate for an hour. Before serving decorate the individual bowls with fresh mint.
It is best if the melon to be used is prepared in advance (peeled, seeds scooped out and roughly diced) and chilled until the preparation of the soup.
For 4 persons.
Preparation time: 80 minutes.