Cut the melon into longitudinal slices, remove the seeds and cut into cubes, discarding the skin, trying not to waste too much fruit. Blend very well with a blender, grinder or food processoradding a pinch of salt, the curry and the extra virgin olive oil.
Taste the point of the soup and add a little more salt, olive oil or spices, if desired. You can try another type of melon to experiment with the flavours, although I recommend Piel de Sapo or Cantaloupe, which have very different aromas but both combine very well in savory dishes.
Cut the feta cheese into triangles and lightly toast the seeds, if you want an even crunchier point. Wash, dry and chop the mint or spearmint leaves. You can use another fresh herb to taste, such as basil or coriander, or a mixture of several. Mint and spearmint enhance the refreshing effect.
Serve the very cold melon soup in bowls with the garnish. Add a dash of freshly ground black pepper and a little good extra virgin olive oil. To take the soup right away, it is a good idea to have the melon in the fridge a few hours before preparing the soup.
Just like gazpacho or any other cold spoon dish, cold curried melon soup with feta cheese and sunflower seeds is a great first course for any summer menu. We can serve smaller portions and make it an appetizer or entree, or make it the centerpiece of a light lunch. Cantaloupe can sit soggy at night due to the amount of fiber, though crushed is better digestedBut it’s best to give digestion some time before going to bed.