RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Melon Soup Collection (2), Cold - dairy
Depending on where you live, the ingredients for these soups might be "first fruits," to mark the fact that Shavuot is a harvest festival. One little caution. ;-) When I made the cantaloupe soup for the first time, the only melon I could find had green flesh. Mixed with the orange juice, it did not yield the most appetizing color, although the flavor was wonderful. So, make sure you use a melon with ~orange~ flesh. Cantaloupe Soup ~~~~~~~~~~~~~~~ 1 large ripe cantaloupe 1/2 teaspoon cinnamon 2 Tablespoons lime juice fresh mint sprigs 2 cups orange juice Remove seed from melon; cube the pulp. Place pulp and cinnamon in blender; puree. Combine orange juice and lime juice; stir into the puree. Chill and serve in chilled soup bowls. Garnish with mint sprigs; chill at least 2 hours. Strawberry & Melon Soup ~~~~~~~~~~~~~~~~~~~~~~~ Yields 6 Servings 6 pounds of watermelon to yield 10 cups of flesh 1 pint strawberries, hulled and rinsed 1/2 cup sour cream 1/4 cup milk 3 Tablespoons superfine sugar, to taste 1 sprig mint, fresh Cut the melon flesh into small chunks (discard the rind and paler green flesh). Remove the seeds. There should be about 10 cups (for 6 servings). Use a blender or food processor to puree the melon chunks and strawberries, three cups or so at a time. Pour into a large bowl. Stir in the sugar, sour cream and milk. Chill for several hours. Garnish with mint when serving. Ruth
