Cold Melon Soup With Tarragon and Dry Sherry

5.0(13)

by Pierre Franey

FrenchQuick, Appetizer

Servings

4 servings

Total time

15 min

Calories / serving

100 kcal

Ingredients (4)

serves

Instructions (3 steps)

01Split melons in half, root end down. Put juice and seeds in a fine sieve set over a bowl. There should be about 1/3 cup of juice. Set aside.
02Using a melon-ball scoop, cut out 12 balls from each melon half. Set aside. Using a large spoon, remove remaining flesh, and place it in the container of a blender. Add reserved juice and sherry. Puree until very fine. Place mixture in a bowl, and season with salt and pepper to taste.
03To serve, stack 12 melon balls in the center of each of four soup plates, forming a pyramid. Divide soup evenly around melon balls. Place a sprig of tarragon on top. Chop remaining tarragon, and sprinkle around edges of soup.

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Rich recipe — supports nutrition-aware planning.