A perfect melon from Cavaillon
You need 2 really ripe Cavaillon (Cantaloupe) melons, white pepper fresh from the mill, a good slug of Beaume de Venise – a sweet dessert wine (alternatively use sweet white sherry) and a handful of fresh mint leaves.
Quarter and peel the melons, discard the pips. In a blender mix the melon flesh with the mint leaves and a generous splash of the sweet wine. Season with a few rounds of white pepper. Cover and chill thoroughly before serving.
The taste of summer: chilled melon soup