Cold Cucumber Melon Soup2017-12-07
500 gms. Melon
300 gms. Cucumber
250 gms. Apple juice
15 gms. Sugar
Cut the melon and cucumber in half crosswise and remove the seeds. Using a melon baller, cut 4 balls per serving and set them aside in the refrigerator.
Using a spoon, scrape out the remaining pulp, dice it coarsely and transfer it to the jar of a blender. Pour in the juice and sugar, then pulse until very smooth.
Chill the mixture in the refrigerator for at least 1 hour before serving. When ready, pour the soup into cups, add the melon balls and garnish with mint leaves. Serve. Makes 1 liter of soup.