Melon soup with basil

Publiée le 21/07/2015




  • 1 large ripe melon
  • 1dash of rapeseed oil
  • 1 small cucumber
  • A few basil leaves
    (Preferred basil with small leaves that is finest in taste)

Cut the melon; and mix in a blender with some basil leaves.
Cut the cucumber into small cubes taking care of the seed reserve.

Put everything in the fridge, and 10 minutes before serving, remove the soup, mix well so that the oil is in harmony, and put into ramekins, add the diced cucumber and place on top a few basil leaves and serve.

Good tasting !

Reuilly pinot gris 2009 cuvée Cognette

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