Two Melon Soups
This soup is all about presentation. It will look like it came out of a restaurant kitchen but is surprisingly easy to pull off. To make the melon strips, draw a vegetable peeler over a wedge of peeled melon.
Ingredients
For the cantaloupe soup:
- 1 very ripe cantaloupe, about 2 lb., halved, seeded, peeled and
chopped - 2 Tbs. sour cream
- 2 Tbs. fresh orange juice
- Salt, to taste
For the honeydew soup:
- 1 very ripe honeydew melon, about 2 lb., halved, seeded,
peeled and chopped - 2 Tbs. sour cream
- 2 Tbs. fresh white grape juice
- Salt, to taste
-
- Melon strips for garnish (see note above)
- Lime wedges for serving
Directions
To make the cantaloupe soup, puree the cantaloupe in a food processor. Add the sour cream, orange juice and a pinch of salt and pulse several times to combine. Transfer to a covered container and refrigerate until well chilled, at least 2 hours.
Wash and dry the food processor.
To make the honeydew soup, puree the honeydew in the food processor. Add the sour cream, white grape juice and a pinch of salt and pulse several times to combine. Transfer to a covered container and refrigerate until well chilled, at least 2 hours.
Ladle the soup into individual bowls. Alternatively, to serve the soups together, put a 3-inch round cookie cutter in the center of a shallow bowl. Hold the cookie cutter in place with one hand and, with the other hand, pour the cantaloupe soup into the center of the cookie cutter, filling it three-fourths of the way to the top. Keeping your hand on the cookie cutter, pour the honeydew soup around the outside of the cookie cutter until the bottom of the bowl is covered. Carefully lift the cookie cutter out of the bowl. Repeat for each serving. Garnish each portion with melon strips. Pass lime wedges at the table. Serves 4 to 6.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).