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Melon and Peach Soup

Time 20 minutes
Yields Serves 6
Melon and Peach Soup
(Los Angeles Times)
1

Cut the cantaloupe in half and discard the seeds. Using a melon baller, make melon balls with most of the flesh. You will have about 4 cups of melon balls. Set these aside to use as a garnish.

2

Cut out the rest of the melon flesh and transfer it to a blender. Peel and pit 1 peach. Slice it into chunks and add them to the blender.

3

With a sharp knife, split the vanilla bean lengthwise and scrape out the seeds; add them to the mixture in the blender. Add the sugar and lemon juice to the blender. Puree until well blended. Strain the melon mixture through a sieve to remove any small lumps of fruit. You will have about 1 1/2 to 2 cups of soup. (You can make the soup up to a day in advance. Keep it chilled in the refrigerator.)

4

Just before serving, peel and pit the remaining 2 peaches. Slice each half into 4 wedges.

5

Divide the melon soup among 6 chilled shallow soup bowls. Arrange the reserved melon balls in the middle. Surround the melon balls with the peach wedges. Dot with berries or currants. Garnish with sprigs of mint.

6

Serve immediately.


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