Melon Soup with Absente 55°, Raw Ham and Pink Peppercorns
• 4 very ripe melons
• 1 teaspoon of pink peppercorns
• 15 cl of ABSENTE 55°
• Thin slices of raw ham (6 slices)
• Olive oil
Open, remove seeds and peel the melons.
Mix 3 melons with the Absente and ½ teaspoon of pink peppercorns.
Make balls with a melon baller with the remaining melon or cut the melon into diced cubes. Put the balls in the soup.
Add salt and a dash of olive oil.
Place the mixture in the refrigerator for 4-5 hours.
Mix again before serving then add the shavings of raw ham and dust the ham with pink peppercorns and finely cut chives.