2 large Summer Melons (Galia,
Cavaillon, Crenshaw and Crane are best), peeled, seeded, large dice
1 can (13 oz) Coconut
Milk, unsweetened
2 Limes, zest & juice
Sea Salt & White Pepper
to taste
6-12 ounces Sparkling
Water
Puree the melon, coconut
milk, lime juice and lime zest together in a hi-speed blender. Place in
an ice bath to cool completely. Taste and season with sea salt and white
pepper. The puree should be somewhat thick. Just before serving, thin
soup with 6-12 oz. cold sparkling water. Do not forget to re-season the
soup.
Garnish
Petrale Sole Ceviche:
dice fish into small 3/4" cubes then cover with lime juice and 1 Tbsp
finely chopped mint for 30 minutes until opaque. Alternately, use picked
jumbo lump crab meat tossed with extra virgin olive oil, lime oil &
finely chopped chives. Use approximately 2 oz per person.
Small diced salted
cucumber. Use approximately 2 oz per person.
Basil oil and lime oil
(70:30 Mix)
Chive blossom
Place a tablespoon each
of sole or crab salad (drained) and salted cucumber in a bowl, then
ladle the soup over it. Drizzle with oil and sprinkle on chive blossoms.
