in ,

Cold Melon Soup with Saffron

5 from 8 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 337 kcal


  • 1 Futuromelon
  • Orange juice, about 100 ml
  • 1 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.


Serving: 100gCalories: 337kcalCarbohydrates: 2.6gProtein: 11.3gFat: 31.5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Meat: Pork Loin A’la Saltimbocca

Sauces: Canary Islands. Mojo Picon O Colorado