Melon soup
This recipe came about one evening when I served melon as a first course, only to discover it didn’t have any flavor — always a disappointment. Rather than discard it, I puréed it with fresh lemon, basil, and mint, turning a bland melon into a refreshing chilled soup.
I didn’t measure anything, although I did take a picture of what I used. You can try this when you come across a melon that’s lacking in taste. It's just like making a smoothie!
Ingredients
Melon
Lemon juice
Lemon zest
Basil
Mint
Instructions
Add the ingredients to a food processor or blender and purée until smooth.
Chill the soup for at least one hour before serving.
Garnish with fresh herbs, if desired.
 
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Chilled melon soup in verrines also makes a lovely summer apĂ©ritif when entertaining. You can learn more about verrines here. Â
Carrot soup in verrines
Guacamole cream in verrines
Find it online: https://returntothetable.com/melon-soup/