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Chilled Melon Soup

the.instructor's picture
Ingredients
  Salad oil 2 Teaspoon
  Serrano chilies/Fresh jalapeno chiles / 1/4 teaspoon liquid hot pepper seasoning 2 (Fresh, Stemmed, Seeded, And Minced)
  Fruity white wine 1⁄2 Cup (8 tbs) (Such As Gewiirztraminer Or Chenin Blanc)
  Green honeydew/Orange honeydew / crenshaw / persian /casaba / cantaloupe melon 8 1⁄2 Pound
  Lime juice/Lemon juice 2⁄3 Cup (10.67 tbs)
  Honey 2 Tablespoon
  White pepper 1⁄4 Teaspoon
  Strawberries 3 , thinly sliced
Directions

Pour oil into a 1- to 2-quart pan over medium-high heat.
Add chiles; cook, stirring, until soft, about 3 minutes.
Add wine and bring to a boil, uncovered.
Remove from heat.
Cut open melon or melons.
Scoop out and discard seeds.
With a spoon, scoop flesh from melon shell; you need 8 to 10 cups melon.
In a food processor or blender, whirl melon pieces, wine mixture, lime juice, honey, and white pepper, a portion at a time, until pureed.
Pour into a bowl; cover and refrigerate until cold, about 2 hours (or for up to 2 days).
Garnish each serving with strawberry slices.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Melon

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