Melon and mint soup with pink grapefruit
Instructions:
- Cut the ends off the melon and slice in half.
- Remove the seeds.
- Slice each half into wedges, then remove the skin.
- Cut each wedge into pieces.
- Puree the melon with a hand-held blender or food processor to make a soup.
- Pick the mint leaves off the stems, reserving a few for the garnish.
- Add the mint leaves, blend until smooth, then add the sugar and repeat.
- Prepare half of the grapefruits by slicing off the top and bottom and cutting off the pith and skin.
- Remove the flesh from each segment and set aside.
- Squeeze the remaining grapefruit.
- Pour the juice into the soup and stir it in.
- Strain the soup through a fine strainer.
- To serve, put a few grapefruit segments in the bottom of each bowl, then add a few sprigs of mint.
- Pour the soup over the grapefruit and serve.