Galia melon soup with basil mint and pomegranate

With a pastry cutter, separate a few large balls of melon, if you do not have a pastry cutter, dice them with a knife.

The rest we grind it with mint and basil, if necessary we add a little water so that it is not so thick.

We put the melon juice in the freezer to cool as quickly as possible together with some plates, since the important thing here is the temperature.

Season with a splash of Avoe, ideally arbequina and finally pomegranate, which will give it a nice crunchy texture.