Chilled Melon Soup is delightfully flavorful. We have enjoyed making this in dual batches, each with a different melon, spooning them into individual glasses in layers for a dramatic, mouth-watering effect.
- 1 1/2 Cups water
- 1 Cup fruity white wine such as Chenin Blanc, St. Emillon or Gerwurztraminer
- 1/4 Cup sugar
- 1 teaspoon grated lemon zest
- 1 ripe melon such as cantaloupe, Persian, or honeydew; halved, sliced, peeled, cubed and chilled (about 2 pounds)
- 1 ice cube
- 2 Tablespoons 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.
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
Recipe from "The Mediterranean Herb Cookbook: Fresh and Savory Recipes From the Mediterranean Garden" by Georgeanne Brennan (Chronicle)