| Cucumber
and Melon Soup
Chefs Marcus Samuelsson and Johan
Svensson of riingo – New York, NY
Adapted by StarChefs
This cold summer soup couldn’t be easier, but a dash
of Thai hot sauce gives it a piquant edge.
Yield: 4
Servings
Ingredients:
- 1 cucumber
- ½ cantaloupe melon
- ¼ watermelon
- 1 lemon
- Sriracha chili sauce, or other hot sauce
to taste*
- Salt and pepper to taste
* Sriracha is a Thai hot sauce available in pan-Asian
markets or specialty food stores.
Method:
For cherry compote:
Peel and seed cucumber; chop into large pieces. Cut melons
away from rinds into large pieces. Put cucumber and melons
into blender. Squeeze lemon juice into blender. Blend until
smooth. Add hot sauce, salt and pepper to taste.
Wine Pairing:
A fruity sparkling wine such as the Gloria Ferrer Brut
Sonoma County NV
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