MELON SOUP

by SUZETTE MARTINEZ STANDRING78452_EdibleSouthShore_I020

 

  • 1 luscious perfectly ripe melon (Piel de sapo is the preferred Spanish variety; but a locally-grown field-ripened honeydew would also be pretty special.)
  • 1/2 cup whipping or heavy cream
  • kosher or coarse sea salt, or to taste

Scoop out the melon’s seeds and cut the flesh away from the rind, conserving as much of the juice as possible. Puree the melon with the cream and a pinch of salt, and the optional mint, if desired.

Pass through a mesh strainer, and chill.

Choose a garnish:

  • Iberico ham (or prosciutto), chopped into tiny bits and fried crisp.
  • Fresh mint, finely minced and mixed with extra-virgin olive oil, drizzled on top.
  • Sliced toasted almonds.

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