Recipe courtesy of Curtis Aikens

Melon Soup

  • Level: Easy
  • Yield: 8 servings
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8 pounds melons (your choice)

2 teaspoons vegetable oil

2 fresh chili peppers, seeded and chopped

1/2 cup white wine

2/3 cup lemon juice

2 tablespoons honey

1/4 teaspoon pepper


Cut melons, remove seeds, and scoop out flesh; set aside. In a saucepan, heat oil. Cook peppers about 4 minutes. Add wine and boil. In a large bowl, mix melons with hot wine and peppers. Add other ingredients. Puree in blender. Chill before serving.

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