Heavenly Vegan Melon Soup

Henry here again.  I am focusing lately on some of Richard’s recipes that have all the amazing flavor of his cooking while being simple enough that even I can make them.  This recipe qualifies amply in both regards.  The resulting soup makes a heavenly introduction to any meal, or could be served as a dessert.

To make this fruit soup, just assemble the ingredients, then puree them in a blender.

  • 2 cups ripe sweet melon. You can use any melon that is fragrant. Richard likes using honeydew or orange-honeydew.  If you use honeydew, choose one that shows some veining in the skin.  But fragrance is the key.
  • 1/4 cup olive oil, of best quality
  • 1/4 tsp ground pepper
  • 1/16 tsp sea salt, optional
  • 1/2 cup dry white wine, or 1/2 cup fresh-squeezed orange juice

Puree well in blender.

Optional garnish for carnivores: Saute slices of prosciuto di parma until crisp. Blot them on a paper towel, chop fine and sprinkle on top.

Serve room temperature or chilled.

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