500 g very ripe melon
10 green peppercorns
40 g lean smoked bacon
1 glass Vinho Verde
3 teaspoons sugar
Mint or basil leaves

Blend the melon pulp with the green peppercorns and half of the diced bacon.
Add a glass of well-chilled Vinho Verde and three teaspoons of sugar (in case the melon is not very sweet).
Bring a little water to the boil, and then plunge in the remaining diced bacon for 1 minute. Remove and allow to cool.
Tip the soup into the dish and garnish with a few melon balls, herb leaves and diced bacon.

Fonte: In «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004