I love melons. They’re in season now and they linger into fall. We’re all tempted to eat melons at other times of the year, but really this is the time to eat them. They’re ripe and juicy now. Since we’ve had a hot spell recently I started reminiscing about a cold melon soup that I saw Julia Child make on her show decades ago. Or it might have been Jacques Pepin…not sure which but no matter who the cook was I remember it had shallots and white wine in it. Their soup was actually cooked in stock, pureed and chilled. I made mine even simpler, I pureed up fresh melon, sweet wine, and shallots. I garnished it with fresh mint and prosciutto with a drizzle of olive oil, however gremolata (a condiment of chopped garlic, lemon, and parsley) and mascarpone would also be good.
1 ripe Tuscan melon
1/3 C sweet dessert wine (I like Muscat)
1 small shallot
Salt and pepper
2 T fresh mint, julienned
3 slices of prosciutto, julienned
Cut the rind off the melon, discard the seeds and cut into one-inch pieces. Place the melon, wine, and shallot in a blender or food processor and process until pureed. Add water if the soup is too thick. Season to taste with salt and pepper. Place soup in the fridge until well chilled (two hours is good). When ready to serve pour soup into bowls and garnish with prosciutto and mint. The soup may separate while chilling, just mix it up and it will be good to use.
Serves 4-6
