A perfect soup for the warm weather! This Two Melon Soup from a farm-to-table pioneer and New England chef with The Chef & The Dish, Chef Ted Fondulas, will help you cool off these summer months.
Two Melon Soup
Makes 4-6 Servings
1/4 to 1/2 cup Midori liqueur
1 medium ripe Honeydew melon, cubed
Juice of 1 Lemon
1 medium ripe Cantaloupe melon, cubed
Juice of 1 Orange
Honey, to taste (optional)
Crème Fraîche (garnish)
Fresh Mint or a leaf of your favourite Herb (garnish)
Purée honeydew, lemon juice and Midori (to taste) in blender. Set aside and chill.
Purée cantaloupe and orange juice in blender adding honey to taste. Set aside and chill.
When ready to serve, use two ladles of the same size and simultaneously ladle each soup (one left, one right) into pre-chilled bowls.
Garnish the dividing line with a dollop of crème fraîche and a fresh leaf.
Chowder & Crab Cakes Cooking Class
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