Melon cold soup

Ingredients for 4 servings:

• 1 kg melon(s) (watermelon), peeled and pitted
• 6 cardamom pods
• ½ tsp pepper, pink berries
• 2 tbsp lime juice, freshly squeezed
• 1 tsp oil
• Salt and pepper, black pepper from the mill (Tellicherry)
• Sugar
• e.g. lemon balm

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Exotic melon soup, cold

Place the watermelon flesh (the oval shape with dark and light green stripes and red flesh is ideal) in the freezer for about 2 hours to freeze. Break open the cardamom pods and finely grind the seeds along with half of the pink berries and a pinch of coarse sea salt. Place this mixture in a blender along with the lime juice, oil, and the cold melon (reserve a few pieces for garnish) and puree everything. Season with salt, sugar, and Tellicherry pepper and blend again briefly. Roughly crush the other half of the pink berries and add them to the cold soup along with the reserved melon pieces. Garnish with a few freshly picked lemon balm leaves, if desired. Serve immediately, ice-cold! Serve as a cold appetizer or as an in-between course in place of sorbet.