Melon and cucumber soup

Ingredients for 4 servings:

• 1 melon(s) (mussel)
• 1 cucumber(s)
• 150 ml chicken broth
• 100 g cream cheese
• 1 garlic clove(s)
• 3 sprigs of dill

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Spanish summer soup

Quarter the melon and remove the seeds. Set aside 1/4 of the melon. Scoop the flesh out of the remaining melon. Peel the cucumber, halve it lengthwise, and remove the seeds with a teaspoon. Roughly dice the melon and cucumber flesh and blend with the chicken stock, garlic clove, and cream cheese using a hand blender. Mix in the finely chopped dill. Season the soup with salt and pepper and chill thoroughly in the refrigerator. Scoop out a few small melon balls from the remaining melon quarter using a melon baller and add them to the soup as a garnish.