Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Cold Gingered Melon Soup

Preparation info

  • 2½ qt

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Peeled fresh ginger, rough ½-in. (1-cm) dice

Method

Procedure

Preparation

  1. Juice the ginger in a juice extractor or force it through a garlic press.
  2. Zest the limes and mince the zest extremely fine. Juice the limes.
  3. Combine the melon, lime juice and zest, ginger juice, and 8 fl oz (240 mL) wine in a food processor. Purée it smooth.
  4. Transfer the m