Melon gazpacho and Antésite

• 3 medium melons or 2 large ones
• 6 large ice cubes
• 2 tbsp olive oil
• 3 tbsp Antésite Réglisse Anise
• Juice of 1/2 lemon
• Pepper
• 6 thin slices of smoked bacon (or without, for a vegetarian version!)

Recipe instructions:

1. Cut the melons in half, remove the seeds, remove about thirty balls with a Parisienne spoon and set aside. Mix the remaining pulp in a blender with 6 large ice cubes, pepper, 2 tablespoons of olive oil, 3 tablespoons of Antésite, the juice of ½ Blend for a long time until frothy.
2. Taste, adjust the seasoning with pepper if necessary. Put in glasses. Brown 6 slices of bacon in a pan over low heat, for a long time so that they dry well and stiffen. Serve very cold, decorated with the melon balls and the slice of bacon.