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.
MIXED MELON GAZPACHO
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.