Cold Melon Soup

Recipe Description

Cold Soups are common in both Spain and Portugal. In this recipe, the fusion of the sweet melon and the fresh, tangy mint create a great palate-cleansing appetizer to have before a more substantial main course. The soup tastes absolutely delicious with white port or other semi-dry (off dry) white wines or even champagne. This cold soup recipe is served with anise seed|aniseed Bread and garnished with mint.

Ingredients

  • 200 grams fresh bread dough
  • anise seed|aniseed to taste
  • 1 medium sized egg
  • 1 honeydew melon
  • mint leaves to taste
  • 2 tablespoons dry white wine

Directions

  1. Kneed the bread dough with the anise seed|aniseed and let it keeping it in a warm place.
  2. Bake at 200°C (392°F) in a preheated oven for approximately 20 minutes.
  3. The bread is determined as cooked when a toothpick inserted in the center comes out clean.
  4. Remove from oven, cool and slice.
  5. Place again in oven before serving to toast slightly.
  6. Meanwhile, open the melon, remove seeds and peel.
  7. With an electric mixer, mash the melon and add the dry white wine.
  8. Chill in the fridge.
  9. Serve the soup in cups garnished with the mint leaves and accompanied by slices of the toasted bread.
  10. This dish is magical when matched to white port.
This article uses material from the "Cold Melon Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License