Cold Melon Soup

Spanish Melon Soup Recipe with Aniseed and White Wine

Region / culture: Spain | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cold melon soup is a refreshing and light dish perfect for hot summer days. The combination of sweet honeydew melon and dry white wine creates a unique and delicious flavor profile that is sure to impress your guests.

History

Cold melon soup has been enjoyed for centuries, with variations of the dish found in many different cultures around the world. Melons have long been prized for their hydrating and cooling properties, making them a popular choice for soups and desserts in warm climates.

Ingredients

200 g of fresh bread dough
aniseed to taste
1 medium sized egg
1 honeydew melon
mint leaves to taste
2 tbsp of dry white wine

How to prepare

Knead the bread dough with the aniseed and let it rise in a warm place.
Bake at 200°C (392°F) in a preheated oven for approximately 20 minutes.
The bread is considered cooked when a toothpick inserted in the center comes out clean.
Remove from the oven, cool, and slice.
Place the sliced bread back in the oven before serving to toast slightly.
Meanwhile, open the melon, remove the seeds, and peel it.
Using an electric mixer, mash the melon and add the dry white wine.
Chill the mixture in the fridge.
Serve the soup in cups garnished with mint leaves and accompanied by slices of toasted bread.
This dish is particularly delightful when paired with white port.

Variations

Try using cantaloupe or watermelon instead of honeydew melon.
Add a splash of lime juice for a citrusy twist.
Top with a dollop of Greek yogurt for added creaminess.

Cooking Tips & Tricks

Be sure to use a ripe honeydew melon for the best flavor.

- Adjust the amount of aniseed and mint to suit your personal taste preferences.

- Toasting the bread slices before serving adds a nice crunch to the dish.

Serving Suggestions

Serve cold melon soup as a light appetizer or as a refreshing dessert after a summer meal.

Cooking Techniques

Use an electric mixer to easily mash the melon into a smooth consistency.

- Toast the bread slices in the oven for a crispy texture.

Ingredient Substitutions

Use whole wheat bread dough for a healthier option.

- Substitute fresh mint leaves with basil for a different flavor profile.

Make Ahead Tips

Prepare the cold melon soup ahead of time and chill in the fridge until ready to serve.

Presentation Ideas

Garnish each serving of cold melon soup with a sprig of fresh mint for a pop of color.

Pairing Recommendations

Pair cold melon soup with a glass of chilled white wine or a fruity white port for a perfect summer pairing.

Storage and Reheating Instructions

Store any leftover cold melon soup in an airtight container in the fridge for up to 2 days. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

Each serving of cold melon soup contains approximately 150 calories.

Carbohydrates

Each serving of cold melon soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of cold melon soup contains approximately 2 grams of fats.

Proteins

Each serving of cold melon soup contains approximately 4 grams of proteins.

Vitamins and minerals

Cold melon soup is a good source of vitamin C, potassium, and folate.

Alergens

This recipe contains gluten from the bread dough. It may also contain sulfites from the white wine.

Summary

Cold melon soup is a low-calorie, refreshing dish that is rich in vitamins and minerals.

Summary

Cold melon soup is a simple and elegant dish that is perfect for summer entertaining. With its refreshing flavor and light texture, it is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Cold Melon Soup. It was a hot summer day, and I was rummaging through a dusty old cookbook that had been sitting on my kitchen shelf for years. As I flipped through the pages, a faded, yellowed piece of paper fell out and fluttered to the ground. I picked it up and saw that it was a handwritten recipe for Cold Melon Soup.

I had never heard of such a thing before. Melon soup? Cold? It sounded strange and intriguing at the same time. I decided to give it a try.

The recipe was simple enough. It called for ripe cantaloupe, honeydew, and watermelon, all blended together with a splash of lime juice and a sprinkle of mint. I had all the ingredients on hand, so I set to work.

I carefully peeled and diced the melons, making sure to remove all the seeds. I then tossed them into the blender along with a generous squeeze of fresh lime juice. The aroma that wafted up from the blender was sweet and fruity, with a hint of citrus. I poured the mixture into a large bowl and popped it into the fridge to chill.

A few hours later, I pulled the bowl out of the fridge and gave it a taste. The soup was cool and refreshing, with a delicate sweetness that danced on my palate. The hint of mint added a subtle herbal note that balanced out the fruity flavors perfectly. I was pleasantly surprised by how delicious it was.

I couldn't wait to share this new recipe with my family and friends. I invited them over for a summer picnic and served the Cold Melon Soup as a starter. To my delight, everyone raved about how unique and tasty it was. They asked for the recipe, and I happily shared it with them.

As the years went by, I found myself making Cold Melon Soup time and time again, especially during the hot summer months. It became a staple at family gatherings and potlucks, always garnering compliments and requests for the recipe.

I often wonder where this recipe came from. Did it originate in a far-off land, passed down through generations of cooks? Or was it created by someone right here in my own community, a culinary innovator who wanted to push the boundaries of traditional cuisine?

I may never know the true origins of Cold Melon Soup, but what I do know is that it has become a beloved recipe in my repertoire. It reminds me of the power of curiosity and the joy of discovering something new and delicious.

And so, whenever I make Cold Melon Soup, I think back to that hot summer day when I stumbled upon the recipe and decided to give it a try. It was a moment of serendipity that has brought me so much culinary delight over the years. I am grateful for the journey that led me to this unique and refreshing dish, and I look forward to sharing it with many more generations to come.