Cold Melon Soup with Saffron

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.