Cold Melon Soup with Diced Smoked Bacon

Chef Hélio Loureiro
In «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004

500 g very ripe melon
10 green peppercorns
40 g lean smoked bacon
1 glass Vinho Verde
3 teaspoons sugar
Mint or basil leaves
Blend the melon pulp with the green peppercorns and half of the diced bacon.
Add a glass of well-chilled Vinho Verde and three teaspoons of sugar (in case the melon is not very sweet).
Bring a little water to the boil, and then plunge in the remaining diced bacon for 1 minute. Remove and allow to cool.
Tip the soup into the dish and garnish with a few melon balls, herb leaves and diced bacon.

Select a white vinho verde made with the Trajadura, Arinto and Loureiro varieties of grapes. These varieties, which are used in the production of most vinho verdes in the heart of the region, give the wines an exceptional freshness of taste.

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