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Cold Soups are common in both Spain and Portugal. In this recipe, the fusion of the sweet melon and the fresh, tangy mint create a great palate-cleansing appetizer to have before a more substantial main course. The soup tastes absolutely delicious with white port or other semi-dry (off dry) white wines or even champagne. This cold soup recipe is served with aniseed Bread and garnished with mint.
- 200 grams fresh bread dough
- aniseed to taste
- 1 medium sized egg
- 1 honeydew melon
- mint leaves to taste
- 2 tablespoons dry white wine
- Kneed the bread dough with the aniseed and let it keeping it in a warm place.
- Bake at 200°C (392°F) in a preheated oven for approximately 20 minutes.
- The bread is determined as cooked when a toothpick inserted in the center comes out clean.
- Remove from oven, cool and slice.
- Place again in oven before serving to toast slightly.
- Meanwhile, open the melon, remove seeds and peel.
- With an electric mixer, mash the melon and add the dry white wine.
- Chill in the fridge.
- Serve the soup in cups garnished with the mint leaves and accompanied by slices of the toasted bread.
- This dish is magical when matched to white port.