Cold Melon Soup

Cold Melon Soup

Description
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 melon soup tastes absolutely delicious with white port or other semi-dry (off dry) white wines or even champagne. This cold melon soup recipe is served with Aniseed Bread and garnished with Mint.

Ingredients
•	200 grams Fresh Bread Dough •	Aniseed to taste •	1 Medium sized Egg •	1 Honeydew Melon •	Mint Leaves to taste •	2 Tablespoons Dry White Wine

Directions
1.	Kneed the bread dough with the aniseed and let it keeping it in a warm place. 2.	Bake at 200 degrees Celsius (392 Fahrenheit) in a preheated oven for approximately 20 minutes. 3.	The bread is determined as cooked when a toothpick inserted in the center comes out clean. 4.	 Remove from oven, cool and slice. Place again in oven before serving to toast slightly. 5.	Meanwhile, open the melon, remove seeds and peel. With an electric mixer, mash the melon and add the dry white wine. 6.	 Chill in the fridge. Serve the soup bowels in cups garnished with the mint leaves and accompanied by slices of the toasted bread. This dish is magical when matched to white port.