Cold Melon Soup in a Melon
ready in 1 hr 20 min.
- 4 small Charentais melons
- 150 grams honeydew melon
- 1 Lime (juice)
- 1 Orange (juice)
- 100 milliliters white Port wine
- 3 Tbsps powdered sugar
- 200 milliliters Sparkling wine
- mint (for garnish)
Cut the cover off the melons, remove the seeds and scoop out the pulp gently. Cut the melon flesh into small cubes, place 1/4 aside and place the rest in a bowl.
Puree with the remaining ingredients, mix the melon pieces that were set aside into the soup and place for 1 hour in the refrigerator. Pour the soup into the hollowed-out melons and serve garnished with mint.