Cold Melon Soup With Tarragon and Dry Sherry
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2ripe cantaloupes, about 2 pounds each
- ¼cup dry sherry
- Salt and freshly ground pepper to taste
- 6sprigs fresh tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
100 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 18 grams sugars; 3 grams protein; 1079 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Split melons in half, root end down. Put juice and seeds in a fine sieve set over a bowl. There should be about ⅓ cup of juice. Set aside.
- Step 2
Using a melon-ball scoop, cut out 12 balls from each melon half. Set aside. Using a large spoon, remove remaining flesh, and place it in the container of a blender. Add reserved juice and sherry. Puree until very fine. Place mixture in a bowl, and season with salt and pepper to taste.
- Step 3
To serve, stack 12 melon balls in the center of each of four soup plates, forming a pyramid. Divide soup evenly around melon balls. Place a sprig of tarragon on top. Chop remaining tarragon, and sprinkle around edges of soup.
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Cooking Notes
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Andy in Dallas
06/29/2024 Needed a recipe to use up a tasteless cantaloupe. Added OJ to make up for the lack of juice in the strained melon seeds. Also drizzled with olive oil. Other than that followed recipe. Fresh tarragon is essential to the success of this recipe. Would make again with a better melon! 4 portions for this much melon is far too generous. Easily enough for 6-8, especially since a little goes a long way in terms of flavor nuance. It’s tasty but a bit one-note.
Andy in Dallas
06/29/2024 Needed a recipe to use up a tasteless cantaloupe. Added OJ to make up for the lack of juice in the strained melon seeds. Also drizzled with olive oil. Other than that followed recipe. Fresh tarragon is essential to the success of this recipe. Would make again with a better melon!
Rebecca
Added a couple tablespoons of sherry vinegar and had a heavy hand with the salt and white pepper. Tasty and pretty!
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