Cool Melon Soup

Name: Cool Melon Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters almond oil, preferably extra-virgin cold-pressed; 59 milliliters lightly toasted Marcona almonds; 10 kilograms very ripe 3-pound melons (such as Cavaillon and Charentais); 8 servings Fresh herbs, such as chervil sprigs or micro basil; 8 servings Sea salt; 8 servings Sherry vinegar; 118 milliliters ounces (about silken tofu; 59 milliliters white soy sauce; 6 Tbsps (3/4 stick) unsalted butter; 1 medium white onion, halved, thinly sliced

You can never have too many main course recipes, so give Cool Melon Soup a try. This recipe serves 8. This recipe covers 42% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 402 calories, 16g of protein, and 20g of fat per serving. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Autumn event. Head to the store and pick up silken tofu, herbs, sea salt, and a few other things to make it today. To use up the fresh herbs you could follow this main course with the Blueberry Lavender Cream Pie as a dessert.

Instructions

Set a fine-mesh strainer over a small bowl. Press tofu through strainer into bowl. Stir in white soy sauce. Cover and chill. DO AHEAD:Can be made 4 hours ahead. Keep chilled.

Ingredients you will need

Soy Sauce

Tofu

Equipment you will use

Sieve

Bowl

Set a medium-mesh strainer over a medium bowl. Halve melons horizontally. Scrape seeds, strings, and juices from center of each melon half into strainer. Press lightly on mixture in strainer to release juices. Discard solids in strainer. Reserve juices.

Ingredients you will need

Melon

Seeds

Equipment you will use

Sieve

Bowl

Using a small melon baller, scoop out 18 balls from 1 melon half.

Ingredients you will need

Melon

Equipment you will use

Melon Baller

Place melon balls in a small bowl; season lightly with sea salt and vinegar and gently toss.

Ingredients you will need

Sea Salt

Vinegar

Melon

Equipment you will use

Bowl

Let stand at room temperature for 30 minutes.

Drain; transfer to a small bowl and reserve.

Equipment you will use

Bowl

Meanwhile, cut rind from remaining 3 melon halves and cut flesh into 2" pieces. Melt butter in a large pot over medium-low heat.

Ingredients you will need

Butter

Melon

Beef

Equipment you will use

Pot

Add onion and cook, stirring frequently, until onion is translucent but not browned, about 10 minutes.

Ingredients you will need

Onion

Cut a parchment-paper round just large enough to cover surface of soup in pot.

Ingredients you will need

Soup

Equipment you will use

Pot

Add melon pieces with reserved juices to pot. Cover pot with parchment-paper round. Simmer, stirring occasionally, until melon is soft but not mushy and an instant-read thermometer inserted into melon reads 150°, about 15 minutes.

Ingredients you will need

Melon

Equipment you will use

Kitchen Thermometer

Pot

Let cool slightly.

Working in batches, purée soup in a blender until smooth. Set a fine-mesh strainer over a large bowl. Strain soup. Season to taste with sea salt. Cover and chill, along with serving bowls, until cold, about 4 hours.

Ingredients you will need

Sea Salt

Soup

Equipment you will use

Sieve

Blender