Cold melon soup with mint essence

Step-by-step instructions

1. 1

   Cut the melon into cubes of approximately 4 cm and refrigerate for at least one hour

2. 2

   Extract 20 melon balls with the ball scoop and set aside

3. 3

   Blend the melon with the lemon strips in a blender, add the chicken broth and the cream. Season with salt

4. 4

   Crush the mint leaves with olive oil to extract color and flavor

5. 5

   Serve by placing the melon balls and drawing a trail of mint oil decoration