Crenshaw Soup

Name: Crenshaw Soup
Ingredients: 3 cups scooped-out pieces of Crenshaw or Juan Canary melon, to make 2 cups juice; 2 cups clear chicken stock; 1 packet unflavored gelatin; 1 1/2 cups Crenshaw or Juan Canary melon in 1-inch dice; 2 cucumbers, peeled, seeded and cut in 1/4-inch dice; 1 Vidalia onion, diced; 2 yellow sweet peppers, diced; 1 cup fresh coriander leaves, chopped; Kosher salt and freshly ground black pepper to taste; 4 scallions, white part only, julienned

10 ingredients

9 steps

Ingredients

3 cups scooped-out pieces of Crenshaw or Juan Canary melon, to make 2 cups juice
2 cups clear chicken stock
1 packet unflavored gelatin
1 1/2 cups Crenshaw or Juan Canary melon in 1-inch dice
2 cucumbers, peeled, seeded and cut in 1/4-inch dice
1 Vidalia onion, diced
2 yellow sweet peppers, diced
1 cup fresh coriander leaves, chopped
Kosher salt and freshly ground black pepper to taste
4 scallions, white part only, julienned

Directions

1

Pass the scooped-out melon through a food mill, or puree it in a food processor and pass it through a fine mesh sieve to make 2 cups.
2

Discard the solids.
3

In a small pot, bring half of the chicken stock to a boil over high heat.
4

Meanwhile, sprinkle the gelatin over the remaining stock.
5

Add the boiling stock and stir until the gelatin is dissolved.
6

Allow to cool.
7

Add the remaining ingredients, except the scallions, to a large serving bowl; stir in the melon juice, chicken stock, salt and pepper and top with the scallions.
8

Refrigerate.
9

Serve in chilled bowls.