John Myers
Cold Melon Soup with Saffron
The perfect cold melon soup with saffron recipe with a picture and simple step-by-step instructions.
- 1 piece Futuromelon
- Orange juice, about 100 ml
- 1 piece Ginger, about the size of a walnut
- 100 g Cream cheese
- Salt
- Black pepper from the mill
- 1 Sachets Saffron
- 10 leaves Mint fresh
- Cut the melon in half and remove the stones with a spoon. Then cut out a few balls with a ball cutter for the insert. Separate the pulp from the skin and cut into small pieces and place in the freezer for a while. Also place the soup cup in the freezer to pre-cool.
- In the meantime, squeeze the orange. Peel and finely chop the ginger. Put a few mint leaves aside for decoration, rinse and pat dry and finely chop.
- Now finely puree the melon together with the ginger, then stir in the cream cheese together with the mint leaves and the orange juice with a whisk, if the mixture is too thick, add a little orange juice or water, depending on how intense it is Soup tastes good, it shouldn’t taste too badly like orange juice ….. then add salt and pepper to taste.
- Now put the soup in the chilled soup cup, add the melon balls and sprinkle with the mint leaves and saffron ….. enjoy your meal …..
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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