Ingredients

1 large melon

150 grams bacon slices

50 ml. fresh cream

mint or basil leaves

lime peel zest

ground pepper

1 pomegranate (optional)    

Preparation

1. Cut the melon into pieces and beat in the blender;

2. Fry the bacon in a little olive oil, until crispy but not burned. Cut into very small pieces with scissors but without grinding it;

3. Cut the pomegranate in half and take out the inside so the seeds are left loose;

4. Serve the beaten melon in a soup bowl and in the center place the fresh cream;

5. Over the cream sprinkle the bacon and pomegranate seeds;

6. Place two mint leaves in the soup for decoration;

7. Finally, grate the lime peel zest into the soup and add freshly ground pepper to taste.