Chilled Melon and White Nectarine Soup with Red Chili Ricotta

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

When it is so hot that no food really appeals, fruit soups will always awaken a flagging appetite—especially if there are a few bottles of Muscat or Alsatian Riesling in an ice bucket nearby.


  • 1 ripe honeydew melon, rind and white cut off, cubed (about 2 cups)
  • 6 large ripe white nectarines or peaches
  • 1 cup


Mix the ricotta, 1 tablespoon of the milk, the chili, cardamom, and a little salt to taste. Let the mixture sit for an hour. If the ricotta is too stiff (it should be like ice cream just beginning to soften) then mix in some more milk.

Bring a pot of water to the boil and prepare an ice bath