Ingredients

1 medium sized Cantaloupe

Method

Cut the melon in half. Remove the seeds and stringy fibres, scoop out the pulp with a large spoon and chop it coarsely. Wash the strawberries and grapes under cold running water, picking out and discarding any fruit that is badly bruised. Remove and discard the stalks.

Put the melon, strawberries, grapes, apples, 6 tablespoons of the lemon juice, the sugar and water in a large enamelled or stainless-steel saucepan. Bring to the boil over a high heat, reduce to low and simmer, uncovered, for 15 minutes.

Puree the soup through a food mill, or pour the entire contents of the pan into a large fine sieve set over a deep bowl and force the ingredients through with the back of a spoon, pressing down hard on the fruit before discarding any remaining pulp.

Stir the rest of the lemon juice and the orange juice into the soup and refrigerate for at least 2 hours, until thoroughly chilled. Serve in individual soup plates, garnished, if you like, with sour cream.