MELON AND CUCUMBER SOUP

INGREDIENTS METHOD
  • 1 small (500 g) melon (honeydew, galia or cantaloupe)
  • 200 - 300 g peeled cucumber
  • 40 ml Cointreau or Triple Sec
  • Divide the melon, remove the seeds and transfer the pulp to a food processor.
  • Add the cucumber and process for 2-4 minutes until the mixture is almost smooth.
  • Add the liqueur and leave the soup in the refrigerator until it is thoroughly chilled.
  • Serve as is, on a hot simmer day even with some ice cubes
When it is really hot (by European standards) this soup is an interesting alternative to gazpacho. If you skip the cucumber, the soup becomes a wonderful dessert. If you prepare a large quantity, it can be preserved in the deep freeze. On a very hot day it is best to thaw the deep frozen soup only until you have an icy slurry.