Cucumber Melon Soup with Fried Chorizo

Pairs with Blanc de Blancs
Serves 8

Ingredients

• 1 honeydew, peeled, seeded, chopped
• 1 lb cucumbers, peeled, seeded, chopped
• 1 small spring onion, thinly sliced
• 1/2 cup sweet green pepper, sliced, seeds discarded
• Arbequina extra virgin olive oil by Gloria Ferrer
• ½ bunch basil, leaves picked
• 2 limes, zest and juice
• 8 oz. cured Spanish chorizo, sliced thin

Instructions

Step 1 | Combine the melon, cucumbers, onion, garlic, peppers, salt, and a few large basil leaves. Let macerate overnight in the refrigerator. Puree until smooth, emulsifying in ¼ cup of olive oil into the soup and strain. Season with lime juice and salt. Keep chilled.
Step 2 | In a cast-iron pan, heat a ½ cup olive oil and fry the chorizo slices until nicely colored. Turn off the heat and transfer the chorizo to a paper towel-lined plate.
Step 3 | Ladle soup into bowls. Garnish with small basil leaves, the chorizo, and the flavored oil. Add a squeeze of fresh lime.