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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


  • 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.

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

Published: July 2004

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