Melon soup with dried duck breast and Espelette pepper


  • 1.5 melons
  • 1 tablespoon(s) of Espelette pepper
  • 90 g dried duck breast
  • 4 tablespoons olive oil


  1. Cut the melons into 4, remove the seeds and collect the flesh. Using a blender, finely mix the pulp with three quarters of the Espelette pepper. Add salt. Pour into bowls and refrigerate.

  2. When serving, spread the dried duck breast (with or without the fat), sprinkle with the remaining Espelette pepper and drizzle with olive oil.

  3. Serve immediately, with breadsticks or crackers.

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