This weekend, friends who are deep into gardening brought melons to a dinner at my house, marking the first local melons I’ve tasted this year. Although the cooler weather has put a dent in their sweetness,   local melons should be reaching peak ripeness soon.

Here’s a recipe for a cold, melon soup from Chef Jennifer Una of Passionate Palate, a raw food advocate who gives demonstrations at farmers markets, including the Original Santa Rosa Farmers Market at the Wells Fargo Center and markets in Sebastopol and Guerneville.

This is a great way to use up tomatoes as well. Made without a blender, you can serve it  as a chunky, juicy chilled soup.


2 large very ripe tomatoes, red or yellow

1 small very ripe melon, peeled, seeded and cut into ¼” cubes

1 medium cucumber, peeled, seeded and cut into ¼” cubes

1 serrano chili, stemmed, seeded and cut into fine dice

1 tablespoon  finely minced parsley or cilantro

1 tablespoon finely minced mint leaves

1 tablespoon  lemon juice

1 tablespoon red wine vinegar

1 tablespoon  red cooking wine

1 teaspoon  salt

½ teaspoon  honey

¼ teaspoon  black pepper

1 avocado, peeled, pitted and cut into ½” cubes, as garnish

1 ear of tender corn, shucked, de-silked, cut from cob, for garnish r

Prep all ingredients and combine in large bowl. Let sit to marinate and chill.

Garnish with avocado and corn and serve.

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