Melon Soup/Sorbet

 Ingredients: 3 slices of very ripe cantaloupe, 3 large tablespoons of unsweetened Greek yogurt, a few fresh mint leaves, parmesan or another strongly flavored cheese - optional

You will find the name strange after you read the technological process and the ingredients. This is a recipe that I frequently prepared for appetizers or for sorbet, that type of ice cream served between appetizers and the main course, serving to 'refresh' the taste buds and allow for the tasting of new flavors. Cantaloupes are delicious fruits, and their sweetness is found inside, in that membrane where the seeds are located. Unfortunately, this membrane is also the first to spoil, which is why many choose to peel it and throw it away. If you have a well-ripened melon, but in good condition, I recommend carefully removing the seeds and keeping it to enhance its flavor.

To prepare this appetizer, start by peeling the melon, then cut it into cubes. Add the cubes into a tall and narrow container, especially if you are using an immersion blender, or in the blender's jar. Over the melon, add three heaping tablespoons of Greek yogurt or a thicker yogurt, ideally homemade, but unsweetened. Blend a little, just enough to break up the large pieces of melon. Raise the blender and add the fresh mint leaves, torn by hand or chopped with a knife, depending on your preferences. Continue blending for about two minutes or until the mixture becomes homogeneous and liquid.

This dish is served immediately, considering that all the ingredients are chilled. If you decide to prepare it a few hours in advance, keep in mind that it will separate into two parts - the yogurt will rise to the top, and the melon will remain at the bottom of the container. In this case, you will need to mix it again for about 30 seconds to homogenize it.

For serving at festive tables, I recommend using martini-style cocktail glasses, decorated with a mint leaf and/or a piece of cantaloupe. You can sprinkle some crumbles of strong cheese on top, such as Parmesan, Gruyere, or my favorite, Manchego curado.

If you want to turn this preparation into a sorbet, place the mixture into a freezer-safe container, keeping in mind that you will need space to stir it during the process. Fill the containers only halfway, then place it in the freezer. Every 15 minutes, vigorously stir with a fork or a small whisk, depending on the amount prepared. The result should have a texture similar to granita. To enhance the 'cleansing' effect on the taste buds, I recommend adding 30-40 ml of vodka. The resulting mixture is placed in small cups of a maximum of 40 ml, perfect for savoring between courses. This simple and fresh recipe will bring a touch of elegance to your table.

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