John Myers
Honeydew Melon Basil Cold Bowl
The perfect honeydew melon basil cold bowl recipe with a picture and simple step-by-step instructions.
Otherwise
- 1 Lime, the juice
- 1 Orange, the juice
- 2 Stalk Basil
- Salt
- 3 tbsp Olive oil
- Basil leaves
- Olive oil
- Black pepper from the mill
- Halve the honeydew melon, remove the stone and cut the pulp into cubes, add the lime and orange juice, as well as the olive oil and the two basil stalks and then puree everything fine, season with salt and chill in the refrigerator for at least 4 hours.
- To serve, fill into glasses, cut the basil leaves into fine strips and add them, drizzle some olive oil on the cold bowl and grind the pepper freshly over it and then enjoy.
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