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.