Melon Soup (pareve or dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 small melon, cut into 1-inch cubes (making about 2 cups puree) 1 tablespoon honey 1/8 teaspoon salt 1 tablespoon water 1 pint strawberries 1 ground pepper 1/8 teaspoon balsamic vinegar ice water for thinning Garnish 4-6 small scoops kosher for pesach or homemade berry sorbet or sherbert 4-6 fresh raspberries for garnish

Instructions

Puree melon cubes with honey, salt, and water. Pour the mixture into a bowl, cover, and refrigerate. Puree strawberries with pepper and balsamic. Strain, then pour into a bowl, cover, and refrigerate. When ready to serve, stir both purees and evaluate their consistency. Thin whichever one is thicker (usually the strawberries) with enough ice water to make it the same consistency as the other. Measure a scant 1/4 cup of melon puree into each of the chilled cups, then measure a scant 1/4 cup of berry puree into the center of the melon puree. Swirl gently, then top each with a small scoop of sorbet topped with a rasberry. Serve immediately. Serves 4 to 6.

Serving Size

Serves 4 to 6.

Notes

Sophisticated and practical and a really different kind of soup.

Related Recipes

• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .