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Recipes

Chilled Melon Soup with Cilantro

From The Mediterranean Herb Cookbook

1-1/2 cups water
1 cup fruity white wine such as chenin blanc, semillon or gerwurztraminer
1/4 cup sugar
1 teaspoon grated lemon zest
1 ripe melon such as cantaloupe or honeydew, about 2 pounds, halved, seeded, peeled, cubed and chilled
1 ice cube
2 tablespoons minced fresh cilantro

In a saucepan, combine the water, wine, sugar and half of the lemon zest. Bring to a boil over medium-high heat. Continue to boil until the liquid is reduced by about one-third.

Remove from the heat, let cool and then place in the freezer for 15 minutes to chill.

In a blender or food processor, combine half of the wine mixture, half of the melon cubes and the ice cube. Purée until smooth. Pour in a soup tureen. Repeat with the remaining wine mixture and melon cubes and add to the first batch. Stir in the remaining lemon zest and all but 1 teaspoon of the cilantro.

 

Ladle into chilled bowls and garnish each serving with a little of the remaining cilantro. Serve immediately.

Yields 6 servings.

Note: To vary the flavor of the soup, at the finish just before serving, you can add a bit of fresh mint or basil instead of the remaining cilantro.

 

 

(Updated: 10/27/08 SN)


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