Cool Melon Soup

Name: Cool Melon Soup
Ingredients: 4 ounces (about 1/2 cup) silken tofu; 1/4 cup white soy sauce (Shoyu) OR easier to find Light Soy Sauce (light is not less sodium, but a type of soy sauce); 2 very ripe 3-pound melons (such as Cavaillon and Charentais); Sea salt; Sherry vinegar; 6 tablespoons (3/4 stick) unsalted butter; 1 medium white onion, chopped; Garnish:; Lightly toasted Marcona almonds; Almond oil, preferably extra-virgin cold-pressed; Fresh herbs, such as chervil sprigs or micro basil (optional)

11 ingredients

1 steps

Ingredients

4 ounces (about 1/2 cup) silken tofu
1/4 cup white soy sauce (Shoyu) OR easier to find Light Soy Sauce (light is not less sodium, but a type of soy sauce)
2 very ripe 3-pound melons (such as Cavaillon and Charentais)
Sea salt
Sherry vinegar
6 tablespoons (3/4 stick) unsalted butter
1 medium white onion, chopped
Garnish:
Lightly toasted Marcona almonds
Almond oil, preferably extra-virgin cold-pressed
Fresh herbs, such as chervil sprigs or micro basil (optional)

Directions

1

["Part I. The Tofu", "1. Set a fine-mesh strainer over a small bowl. Press tofu through strainer into bowl.", "2. Stir in white soy sauce. Cover and chill.", "3. Keep chilled.", "", "Part II. The Solids", "1. Set a medium-mesh strainer over a medium bowl.", "2. Halve melons horizontally.", "3. Scrape seeds, strings, and juices from center of each melon half into strainer. Press lightly on mixture in strainer to release juices. Discard solids in strainer. Reserve juices.", "", "4. Using a small melon baller, scoop out ~18 balls from 1 melon half.", "5. Place melon balls in a small bowl; season lightly with sea salt and vinegar and gently toss. Let stand at room temperature for 30 minutes.", "6. Drain; transfer to a small bowl and reserve.", "", "Part III. The soup", "1. Cut rind from remaining 3 melon halves and cut flesh into 2\" pieces.""