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Extraordinary Cookbook
by Stefan Gates

A perfect appetizer for a hot, sunny day: a cold soup served in the husk of the melon.
Serves 6


• 3 ripe melons, chilled (Galia or cantaloupe are great)
• 1 cup orange juice
• zest and juice of 1 lime
• pinch of salt
• 1 teaspoon sugar
• a handful of fresh mint leaves


Cut the melons in half, scoop out the seeds and discard. Shave a very thin slice from the underside of each melon bowl so that it will stand up firmly. Scoop the flesh out of the melons, leaving behind just enough for the bowl to stand (and being careful not to pierce the bottom).

Put all the melon flesh into a food processor with the orange juice, lime juice, salt, sugar, and half of the mint leaves and blend until smooth. If the mixture is too stiff, add a little more orange juice. Pour into the melon bowls.

If you kept the melons in the fridge, you can serve the soup right away. If not, refrigerate for about 30 minutes. Scatter the lime zest and remaining mint leaves on top just before serving.


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