Sometimes a Friday night at home alone is just the thing. Add a cool evening breeze, some good tunes and a cup of minty melon soup and I can hardly think of any place I'd rather be. There are some who might choose to save this dish for a dinner party, but it's subtle elegance is just as well enjoyed in the company of rustling leaves and bright stars.
The inspiration for this unique soup comes from our counter top full of fresh musk melons from Monroe Farm's AMAZING CSA.
The Recipe
1 medium ripe muskmelon (or substitute cantelope)
1 T. apple cider vinegar or lemon juice
2 oz goat cheese
2 T. cream
1/2 t. sea salt
1 t. piment d'espelette (French paprika)
1/4 c. minced onion
2 T. minced fresh mint
1. Scoop out flesh of melon and place in bender or food processor. Add vinegar, chevre, cream and salt. Blend until smooth.
2. Pour into bowl and mix with remaining ingredients. Taste and add more salt and/or vinegar as needed.
3. Chill for at least 1 hour. Ladle into small bowls. Garnish with crumbled goat cheese, piment d'espelette and mint, if desired.
Makes 6 small portions
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