Melon Gazpacho

by Chef Robert Sisca

Serves 4

Ingredients

For the soup

• 1 cantaloupe, peeled and seeded
• 1/2 honeydew melon, peeled and seeded
• 2 cups green grapes
• 2 tablespoons verjus
• 4 tablespoons sherry vinegar
• water to taste
• salt and pepper to taste

For the garnish

• 1 baby fennel, sliced'
• 1/2 cup green grapes, sliced
• 1/4 cup cantaloupe, diced
• 1/4 bunch chives, chopped
• 1 tablespoon olive oil
• salt and pepper to taste
• 1/4 pound Jonah crab, cooked and cleaned
• sherry vinegar to taste
• espelette chili powder to taste

Directions

For the soup

1. Puree the cantaloupe and honeydew melons in a blender with the grapes, verjus and sherry vinegar.
2. Season with salt and pepper. If the melon is very ripe, you may need to add more water to thin out the soup. The amount of sherry vinegar can also vary depending on the melons’ ripeness.

For the garnish

1. While preparing the other ingredients, place the slices of fennel in ice water to crisp.
2. Put the sliced grapes in a mixing bowl with the crisped fennel, diced cantaloupe and crab.
3. Season with the olive oil, salt, pepper, espelette, chives and sherry vinegar.
4. Place a little bit of the garnish in the middle of a bowl and ladle the soup around it to serve.

 

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