Cold melon soup
2 servings
30 minutes
Cold melon soup is a refined and refreshing dish that comes to us from sunny Spain. This soup resembles an elegant gastronomic cocktail, combining the sweetness of melon, a hint of lemon's acidity, and the aroma of fresh basil. White dry wine adds subtlety to the flavor, while sugar syrup enhances the fruit's natural sweetness. Its velvety texture and cooling effect make it an ideal choice for hot summer days. This soup is served as a light aperitif or an unusual dessert garnished with basil leaves. It is a true gastronomic masterpiece that conveys the spirit of Spanish cuisine – sophisticated yet accessible, festive yet simple to prepare.
1
Pour sugar into a pot, add 120 ml of drinking water, and heat until the sugar dissolves. Remove from heat.
- Sugar: 50 g
2
Cut a small melon in half and remove the seeds. Scoop out the flesh and place it in a blender.
- Melon: 1 piece
3
Pour the sugar syrup into a blender, add wine and basil. Fill with ice. Blend well until pureed. Taste and add lemon juice if needed.
- Sugar: 50 g
- Dry white wine: 50 ml
- Basil: 1 bunch
- Lemon: 0.5 piece
4
Pour into soup plates and garnish with basil.
- Basil: 1 bunch
