Chilled Melon Soup Recipe - Cooking Index
Chilled Melon Soup Recipe - Cooking Index
The color of your soup, of course, will depend upon the color of the flesh of the melon that you choose. The soft salmon of a cantaloupe, the palest lime of a honeydew will both show off the bright green specks of cilantro, added at the finish. For a slightly different finish, you might choose fresh mint or basil. From the Small Dishes, Soups and Salads chapter.
Type: Fruit| 1 1/2 cups | 355ml | Water |
| 1 cup | 237ml | Fruity white wine such as Chenin Blanc, |
| Semillon or Gerwurztraminer | ||
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1 teaspoon | 5ml | Grated lemon zest |
| 1 | Ripe melon such as cantaloupe or honeydew - halved, seeded, | |
| Peeled, cubed and chilled - (abt 2 lbs) | ||
| 1 | Ice cube | |
| 2 tablespoons | 30ml | Minced fresh cilantro (may substitute |
| Mint or basil) |
In a medium saucepan over medium-high heat, combine the water, wine, sugar and 1/2 teaspoon of the lemon zest. Bring the mixture to a boil and cook until the liquid is reduced by about 1/3, about 10 minutes. Remove the pan from the heat; set aside to cool to slightly. Transfer the pan to the freezer for 15 minutes.
In a blender or food processor, combine 1/2 of the wine mixture, 1/2 of the melon cubes and the ice cube and puree until smooth. Pour the soup into a tureen or bowl and set aside. Repeat with the remaining wine mixture and melon cubes and add to the first batch. Stir in the remaining 1/2 teaspoon lemon zest and 1 1/2 tablespoons of the cilantro.
Ladle the soup into individual bowls and sprinkle with the remaining cilantro. Serve immediately.
This recipe yields 6 servings.
Source:
Susan Wolfe on the http://www.eclix.net Food BB
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