A summer staple so quick and easy to prepare. Mint does bring even more fresh hint to this soup, tastier served chilled. Great to sip with a drink in shot glasses before dinner or as first course. Mix melon flesh with mint and season.
Start by peeling melon and removing seeds. Roughly chop melon into chunks. Remove mint leaves from sprigs. Put aside about 20 leaves for serving.
Place melon and mint into a food processor and puree until smooth. Not with a too high speed though otherwize soup will whiten.
Adjust seasoning and sweetness by adding, according to your taste, lemon juice or alcohool (white wine, Porto or Pastis). Add 1 or 2 pinches of salt and some pepper.
Chill in the refrigerator before serving. Serve chilled with a dash of olive oil and fresh mint leaves neatly arranged.