Melon And Cucumber Soup

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   1.Divide the melon, remove the seeds and transfer the pulp to a food processor.

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   2.Add the cucumber and process for 2-4 minutes until the mixture is almost smooth.

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   3.Add the liqueur and leave the soup in the refrigerator until it is thoroughly chilled.

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   4.Serve as is, on a hot simmer day even with some ice cubes.

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   When it is really hot (by European standards) this soup is an interesting alternative to gazpacho. If you skip the cucumber, the soup becomes a wonderful dessert. If you prepare a large quantity, it can be preserved in the deep freeze. On a very hot day it is best to thaw the deep frozen soup only until you have an icy slurry.

* Per serving · 4 servings · Values may vary.

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