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 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.

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°C (392°F) 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.
 * 5) Place again in oven before serving to toast slightly.
 * 6) Meanwhile, open the melon, remove seeds and peel.
 * 7) With an electric mixer, mash the melon and add the dry white wine.
 * 8) Chill in the fridge.
 * 9) Serve the soup in cups garnished with the mint leaves and accompanied by slices of the toasted bread.
 * 10) This dish is magical when matched to white port.