Summary

Ingredients

• 1 melon (s) (net melon)
• 1 cucumber (s)
• 150 ml chicken broth
• 100 g cream cheese
• 1 clove garlic
• 3 sprigs dill

Print Recipe Pin Recipe

Instructions

1. Quarter and core the melon. Put ¼ of the melon aside. Remove the pulp from the skin of the rest. Peel the cucumber, cut in half lengthways and remove the seeds with a teaspoon.
2. Roughly dice the pulp of the melon and cucumber and puree with the chicken stock, garlic clove and cream cheese using a blender. Mix in the finely chopped dill. Season the soup with salt and pepper and let it cool well in the refrigerator.
3. Cut out some small melon balls from the remaining melon quarter with a ball cutter and add to the soup as a garnish.