How to cook a sweet melon soup

You will need
    • 1 round melon (200 g pulp);
  • fresh berries for decoration;
  • 2 tbsp. sour cream;
  • a few leaves of fresh mint;
  • 3 tbsp. Sahara;
  • powdered sugar powder;
  • 0.5 cup of cream;
  • 500 g sweet potatoes;
  • salt and tabasco sauce to taste.
Cut a small melon into 2 parts and free it from the core (seeds) with a tablespoon. Remove the peel and cut the flesh into small pieces. Grind it in a blender to a puree together with a few petals of fresh mint. Decorate cold soup with fresh berries (raspberries, strawberries).
Melon contains a large amount of water and sugar, so it does not need additional additives. However, if desired, the sweet tooth can sweeten the dish with syrup. To make it, cook 3 tablespoons of granulated sugar and boil the same amount of water over low heat, stirring constantly for 10 minutes. Additionally, melon soup-puree can be decorated with powdered sugar.
Wash and clean a pound of yam, cut the tubers and lower them into boiling water. Salt to taste and cook until the potatoes are soft (about 20-25 minutes). After that, drain some of the broth through a colander in a clean dish, make mashed potatoes and fill it with a small amount of deferred liquid.
Wash and dry the melon, cut it in half in a transverse line and remove the core. Take out the pulp, chop into pieces and scroll in a blender. The hollow parts of the fruit - “plates” for soup - wrap in cling film and store in the refrigerator.

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