August Melon Soup
Quick, easy-to-make, fatfree, and nutritious, this pretty soup is cool and
fresh tasting, a luscious celebration of melon and wonderful for a summer
dinner party or brunch. lt can be served as a refreshing counterpoint to
something piquant and a bit hot: a Chinese, Thai, or Caribbean grain salad
would be a good choice. Or offer it as an inviting starter or as a
naturally sweet dessert. Serving the soup in chilled cups is a nice touch.
The flavors of perfectly ripe melons make all the difference in such a
simple soup. Choosing the most flavorful cantaloupe can be tricky-almost a
matter of luck: look for one that feels heavy for its size, has a slight
give at the stem end, has a golden hue under the netting on the skin, and
smells sweetly fragrant. Yields 8 cups, serves 4.
1 large honeydew melon, peeled, seeded, and chopped (about 6 cups)
2 tablespoons fresh lemon juice
3/4 cup orange juice
pinch of salt
1 cantaloupe, peeled, seeded, and cut into 1/2-inch cubes (3 to 4 cups)
1 tablespoon chopped fresh mint
1/2 teaspoon freshly grated nutmeg (optional)
1/4 cup rum or Midori liqueur (optional) [not GRAP]
In batches in a blender, puree the honeydew melon with the lemon juice,
orange juice, and salt. Pour into a bowl and stir in the cantaloupe cubes
and the mint. If you wish, add the nutmeg and/or rum or melon liqueur.
Cover and refrigerate for 30 minutes. Serve cold.
Variation: Replace some of the cantaloupe cubes with red and/or yellow
From: Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups,
Stews, Salads and Extras by Moosewood Collective