Chilled Melon Soup
|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)|
|White pepper||1⁄4 Teaspoon|
|Strawberries||3 , thinly sliced|
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.