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THAI MELON SOUP
Chef Roxanne Klein of Roxanne’s – Larkspur, CA
Adapted by StarChefs
Yield: 8 Servings
Ingredients:
Soup
- 4 cups watermelon, chopped and seeded
- 4 cups cantaloupe, peeled and chopped
- ½ cup coconut water
- ½ cup almond milk
- ¼ cup lime juice
- 1 small fresh Serrano chili, minced
- 1 Tablespoon fresh ginger, minced
- 2 Tablespoons chopped fresh cilantro
- 3 Tablespoons chopped fresh mint
- 1 Tablespoon chopped fresh basil
- 1 Tablespoon salt
- ¼ cup olive oil
Garnish
- Chopped avocado
- Chopped melon
- Chopped cashews
- Chopped cilantro
Method:
Blend the watermelon, cantaloupe, coconut water, almond milk, lime
juice, Serrano and ginger together in a blender or food processor
until smooth. Pulse the cilantro, mint, and basil and pour into
the smooth melon mixture. Mix well. Taste and adjust seasonings.
Garnish with chopped avocado, melon, cashews and cilantro.
Wine Pairing:
Heidi Schrock, Weissburgunder 2000, Austria
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