Cold Melon Soup with Currants and Mint
67 / 100
- 2 small muskmelons
- 500 milliliters Buttermilk (very cold)
- sugar (to taste)
- 4 sprigs mint
- Amaretti cookies (for garnish)
- Red currant (for garnish)
Wash the melons, cut in half, scrape out the seeds and scoop out with a spoon into a flower shape. Cool the melon bowls in the refrigerator.
Add the melon pulp, buttermilk, and sugar into a blender and puree completely. Portion the soup into the melon halves. Place the melons onto plates, and serve garnished with biscuits, the currant berries, and mint.