Chilled Melon and White Nectarine Soup with Red Chili Ricotta

Name: Chilled Melon and White Nectarine Soup with Red Chili Ricotta
Yield: Serves 4
Ingredients: 1–2 tablespoons milk; ¼ teaspoon salt; Edible flowers, like nasturtiums; 1 cup ricotta cheese; 1 ripe honeydew melon, rind and white cut off, cubed (about 2 cups); 6 large ripe white nectarines or peaches; 1 cup Riesling; 1 teaspoon freshly squeezed lemon juice; 1 teaspoon red chili flakes; ¼ teaspoon cardamom powder

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

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.

Ingredients

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

Gluten-free
Vegetarian
Soup

Method

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