RCI-SP.006.0029.001
Cold Melon Soup
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.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 200 grams
- aniseed to taste1 unit
- sized egg1 medium
- 1 unit
- 1 unit
- 2 tablespoons
Method
1
Halve the honeydew melon and remove the seeds using a spoon. Scoop the flesh into a blender, working in batches if necessary, and blend until completely smooth.
2
Pour the blended melon into a fine-mesh strainer lined with cheesecloth and let it drain for 10 minutes to extract the juice and remove excess pulp.
10 minutes
3
Transfer the strained melon juice to a bowl and whisk in the dry white wine until well combined. Refrigerate while preparing the bread garnish.
4
Preheat the oven to 375°F (190°C). Divide the fresh bread dough into small pieces and arrange on a baking sheet.
5
Beat the medium egg in a small bowl, then brush the bread pieces with the beaten egg. Sprinkle aniseed over the top and bake for 8-10 minutes until golden brown.
9 minutes
6
Remove the bread from the oven and let cool slightly. Break into smaller crouton-sized pieces.
7
Taste the chilled melon soup and adjust seasoning as needed. Divide among serving bowls.
8
Garnish each bowl with the aniseed croutons and fresh mint leaves. Serve immediately while the soup is cold and the croutons are still warm.