Cold Melon Soup Starter
This is one of my preferred recipes: it's very simple and easy to make but incredibly good, and all your guests will enjoy it so much. Now, as the main ingredient is melon, you should choose a really good one, as that will make the difference. You might be tempted to add something. Well, I did initially, and then I just reduced the ingredients to the minimum, and that's simply perfect.
Ingredients
- 4-5 small melons Cavaillon variety in France, or Cantaloupe
- 3 tbsp extra virgin olive oil
- salt just a pinch
- fresh basil
- 1 tsp dried red pepper cayenne or Piment d'Espelette
Instructions
- Start by washing the melon and cutting it in two (if you serve them, try to make a nice cut: equal and clean). Then, make some balls with a Parisian scoop melon baller.
- Calculate five balls for each serving, set in a bowl and cool in the fridge.
- Now, you can scoop the rest of the melon roughly and put it in a blender, though not all at once: start with a small quantity and then add the rest. Mix well.
- Add the oil, a pinch of salt, the red peppercorn and some of the basil and mix again till you have a smooth consistency.
- Taste: If it seems a bit insipid, add a pinch of salt and some extra oil and mix again.
- Store in the fridge and let it cool for 1 hour. Then, pour the half melons into a nice glass or bowl, add the melon balls, and some basil.
- Enjoy!
Notes
If you have the chance to find small melons you can present this starter as you see in the photo, otherwise I serve it in nice cups or glasses. This recipe is highly influenced by the quality of melons that you use.
Tried this recipe?Let us know how it was!