In melon season, I like to surprise dinner guests with this savory melon soup for sipping in demitasse cups. Serve it very well chilled; if you like, add a swirl of plain yogurt for a garnish.
|4||cups ripe cantaloupe, cut into 2-inch chunks|
|½||cup Riesling wine|
|2||Tbsp. lime juice|
|2||tsp. agave nectar|
|¼||tsp. fine sea salt|
|⅛||tsp. black pepper|
|~||Pinch of cayenne|
|8||basil leaves, chopped|
|1||Tbsp. chopped scallion greens|
|~||Plain yogurt, for garnish (optional)|
This content is from the Lynne Sampson Curry collection.
Writing about flavor can challenge even the most practiced wordsmiths.
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident
How to live like Julia Child