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Melon Soup (pareve or dairy)

Eileen Goltz

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Sophisticated and practical and a really different kind of soup.

1 small melon, cut into 1-inch cubes (making about 2 cups puree)
1 tablespoon honey
1/8 teaspoon salt
1 tablespoon water
1 pint strawberries
1 ground pepper
1/8 teaspoon balsamic vinegar
ice water for thinning
Garnish
4-6 small scoops kosher for pesach or homemade berry sorbet or sherbert
4-6 fresh raspberries for garnish

Instructions:

Puree melon cubes with honey, salt, and water. Pour the mixture into a bowl, cover, and refrigerate. Puree strawberries with pepper and balsamic. Strain, then pour into a bowl, cover, and refrigerate. When ready to serve, stir both purees and evaluate their consistency. Thin whichever one is thicker (usually the strawberries) with enough ice water to make it the same consistency as the other. Measure a scant 1/4 cup of melon puree into each of the chilled cups, then measure a scant 1/4 cup of berry puree into the center of the melon puree. Swirl gently, then top each with a small scoop of sorbet topped with a rasberry. Serve immediately. Serves 4 to 6.

Notes: Sophisticated and practical and a really different kind of soup.