A quick cold soup with melon, feta cheese and oregano :-) because even if the ingredients appear incredible they couple well together! To try it as soon as possible while there are still good melons out there :-)
In two words:“Who told me that the sail would not be shred one day, and that I would be convinced that I dreamt everything I had done and that I did everything I had dreamed”.
difficulty – easy
preparation-5’ + 30’ (in the fridge)
cooking - no cooking
serves - 2
Ingredients
- 1 small melon
- 30gr of feta cheese
- 2 teaspoons of olive oil
- 1-2 pinches of fleur de sel or coarse salt
- 3 turn mills of Kampot black pepper
- a bit of oregano
- 50ml of cold water
Steps
- Wash the melon and slice in it in half
- Remove its seeds by using a teaspoon
- Use the teaspoon to remove completely its flesh and put it in an electric chopper
- Mix the flesh of the melon until you have a pulp
- Add the pulp into a bowl
- Pour cold water and stir with a tablespoon; you should obtain a soup texture and if needed add a bit more of cold water
- Cover the bowl and put it in the refrigerator for 30’
- At the time to serve (*), divide the soup in half and pour:
- the olive oil
- salt and pepper
- Slice the feta cheese in half and then dice it in small cubes (15gr per portion)
- Sprinkle the feta cheese on top and sprinkle some oregano
- When you are ready to eat the soup, don’t forget to bring everything together with the spoon; enjoy!
Inspiration
A recipe in the book Mallet J.-F, Simplissime : le livre de cuisine light, Vanves, Hachette cuisine, 2016 (**)
(*) If you are alone, you can keep one half of the melon soup in the refrigerator and season it later on
(**) I will put you the exact reference as soon as I have access to my book again.
o-o C'est si bon ! o-o
