Chilled Melon Soup with
Rosé Wine
Chef-Instructor Sandy Poze
Serves 8
Any combination of ripe summer melons works well for this chilled
soup. For the fullest flavor, the melons must be ripe. When red
watermelon is blended with the other melons, the soup turns a nice shade
of rose and the finely chopped melon has the appearance of confetti
floating in the soup. At the demonstration, Sandy topped each serving
with a dollop of whole milk plain yogurt which perfectly complemented
the sweet fruit flavor.
3 c coarsely chopped
watermelon
3 c coarsely chopped
cantaloupe
3 c coarsely chopped honeydew
2 c fresh orange juice
3 T honey (flavored honey
such as lavender or orange blossom works nicely)
2 c dry Rosé wine
Fresh mint leaves and/or rose
petals for garnish
Finely chop 1˝
cups (half) of each of the melons. Blend remaining coarsely
chopped melons in a blender with the juice and honey. (This will
only take a few seconds.) Pour into a large bowl and stir in Rosé and
reserved finely chopped melon. Serve immediately by pouring each serving
into an iced bowl and garnishing with mint leaves or rose petals. (Soup
can be made ahead and stored covered in refrigerator until ready to
serve.)
