1½teaspoons finely chopped fresh chilies, preferably serrano, although jalapeños could be used, stems and seeds removed
¾cuprich chicken broth
2tablespoons freshly squeezed lime juice
2poundsyellow tomatoes (about 6)
3tablespoons finely chopped sweet yellow pepper
5tablespoons finely chopped peeled cantaloupe
5tablespoons chopped, peeled, and seeded papaya
5tablespoons chopped, peeled, and seeded mango
½cup peeled, seeded, and finely diced cucumber
5tablespoons peeled, finely diced jicama, optional (see note)
2tablespoons finely chopped scallion(s)
Salt to taste, if desired
1pound cooked, peeled small shrimp
1tablespoon finely chopped fresh coriander
Combine the chilies, chicken broth, saffron, and lime juice in the container of a food processor or, preferably, an electric blender. Blend thoroughly. Pour the mixture into a small mixing bowl and let stand for a minimum of 10 minutes.
Drop the tomatoes into a basin of boiling water and let stand 12 seconds. Drain immediately. Peel the tomatoes, cut them crosswise in half, and remove the seeds. Cut the tomato flesh into a very small dice. There should be about 2cups.
Combine the tomatoes, yellow pepper, cantaloupe, papaya, mango, cucumber, jicama, and scallions in a mixing bowl. Add the chili-and-broth mixture and stir to blend. There should be about 4cups. Refrigerate at least 1 hour. Season with salt, if desired.
Cut each shrimp crosswise in half. There should be about 1¼ cups. Roll the shrimp in chopped coriander.
Spoon equal portions of the soup into 4 to 6 chilled soup bowls. Garnish each bowl with equal portions of the shrimp.