Perfect recipe for a hot summer day !
1 ripe cantaloupe or honeydew melon, peeled, seeded, and cut into chunks
1 cup cucumber, peeled and chopped
1/4 cup fresh mint leaves
1 tablespoon lemon juice
1 tablespoon agave syrup
1/4 cup water
1/4 cup pastis liqueur (such as Pernod or Ricard)*
Pinch of salt
Freshly ground black pepper, to taste
Sliced melon, cucumber, and mint leaves for garnish
In a blender or food processor, combine the melon chunks, chopped cucumber, fresh mint leaves, lemon juice, agave syrup, and water.
Blend the mixture until smooth and well combined. If the soup is too thick, you can add a little more water to achieve the desired consistency.
Pour the blended mixture into a large bowl and stir in the pastis liqueur.
Season the soup with a pinch of salt and freshly ground black pepper, adjusting the seasoning to suit your taste.
Cover the bowl and refrigerate the soup for at least 2 hours to chill and allow the flavors to meld together.
Before serving, give the soup a quick stir. If it has thickened too much in the fridge, you can add a splash of water to loosen it up.
Ladle the chilled melon soup into individual serving bowls or glasses.
Garnish each serving with slices of melon, cucumber, and fresh mint leaves for an extra touch of elegance.
Serve the soup as a refreshing and sophisticated appetizer or light summer meal.
Enjoy your delightful Chilled Melon Soup with Pastis Infusion!
Note: Pastis is an anise-flavored liqueur commonly used in Mediterranean cuisine. If you cannot find pastis, you can substitute it with anise-flavored liqueur or simply omit it from the recipe. The soup will still be delicious without it.