Deborah Madison's Chilled Tropical Melon Soup -

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Deborah Madison's Chilled Tropical Melon Soup

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By Deborah Madison

Posted July 23rd, 2007

This article is reprinted with permission from Local Flavors: Cooking and Eating from America's Farmers' Markets, by Deborah Madison, (2002, Broadway)

Local Flavors: Cooking and Eating from America's Farmers' Markets

Servings:	6
Author Notes:	Here's the recipe, especially for Passport, Galia, or Ogen melons, those scented varieties that Johnny's seed catalog succinctly describes as "A taste of the tropics." These melons go especially well with the coconut milk, lime and Thai basil, but you can certainly try other types of melon, such as cantaloupes, or a really ripe, sweet honeydew type.
Ingredients:	3 pounds Galia Melon (see note above) 1 can (15 ounces) coconut milk grated zest and juice of 1 large lime (about 1/4 cup juice) 1 serrano chile, minced, or 1 jalapeno seeded and diced 1 teaspoon grated ginger 1 tablespoon chopped Thai or cinnamon basil 1 tablespoon chopped mint 1/4 teaspoon sea salt small fresh basil or mint leaves for garnish
Instructions:	Makes 1 Quart 1. Halve the melon, scoop out the seeds, and cut into 3-inch sections. Set 1 section aside. Slice the skin away from the flesh and purée the flesh. 2. Add the rest of the ingredients to the melon purée. Dice the reserved section into small pieces and add them to the soup. Chill well. Serve garnished with little sprigs of the basil or mint leaves.