Thanks to Chef Bruno Davaillon from The Mansion Restaurant at The Mansion at Turtle Creek.
CHILLED CANTALOUPE SOUP with grapefruit and watermelon
serves 6
2 ripe cantaloupes, peeled, seeded, and chopped
4 ounces fresh raspberries
Juice of 1 lemon
1 ounce dry vermouth
½ ripe seedless watermelon, peeled and cut in 1/3-inch cubes
½ ripe honeydew melon, peeled, seeded, and cut in 1/3-inch cubes
1 ruby red grapefruit, segmented
1 teaspoon sea salt
2 ½ tablespoons sugar
8 fresh mint leaves, minced
Zest of 1 lime
2 tablespoons extra virgin olive oil
Combine the cantaloupe, half the raspberries, the lemon juice, and vermouth in a blender and process until smooth. Pour the mixture into a bowl, cover, and refrigerate for at least 1 hour. Combine the watermelon, honeydew, grapefruit, salt, sugar, and mint in a large mixing bowl. Cover and macerate in the refrigerator for 30 minutes.
To serve, scoop the watermelon-honeydew mixture into the center of each very cold soup bowl and pour the chilled cantaloupe mixture around the melons. Top the soup with a pinch of lime zest, a drizzle of olive oil, and a few whole fresh raspberries. Serve immediately; the soup is best served very cold.
