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Chilled Melon Soup




Source of Recipe


Marla


List of Ingredients




Chilled Melon Soup

3 / 4 cup whole blanched almonds (see note)
1 / 4 to 1 / 2 cup fresh lemon juice
1 large, ripe honeydew melon
1 cup white bread pieces, crusts removed
Salt, freshly ground white pepper
1 cup seedless grapes, halved
1 / 4 cup slivered almonds, toasted



Recipe



Creme fraiche

Puree the blanched almonds and 1 / 4 cup lemon juice in a blender
until well chopped. Halve the melon, remove seeds and cut away from
rind. Cut into chunks.

Working in batches, add melon chunks and bread to blender and puree,
adding a little water if needed to make it puree. Combine all of the
puree in a large bowl. Season well to taste with salt and white
pepper. Add more lemon juice if needed.

Serve slightly chilled, garnished with grapes and toasted almonds and
drizzled with creme fraiche.

NOTE: If you can only find raw almonds with the skins on, place them
in a small pan and cover with water. Bring to a boil and boil 3
minutes. Drain. Place almonds on a thick kitchen towel, roll up and
let cool. The skins should slip off easily.

Serves 6 to 8.