Geraldene Holt

Soupe au Melon et aux Nectarines

Melon and Nectarine Soup

Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Recipes from a French Herb Garden
Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

  • About

Fruit soups are very cooling served lightly chilled on a hot day. Freshly chopped mint emphasizes the delicately scented flavor of the melon and nectarines.

Ingredients

  • 1 ripe cantaloupe melon
  • 3–4 ripe nectarines
  • juice of 1 orange

Method

Halve the melon and discard the seeds. Scoop the flesh into a food processor or blender. Wash and dry the nectarines and slice the fruit into the processor. Add the juice of an orange and process until pureed. Season to taste with sugar, salt, and Tabasco sauce, then add the vinegar and chopped mint. Chill the soup for 30 minutes.

Serve in chilled dishes or glasses and decorate with spr