Crenshaw Soup

Name: Crenshaw Soup
Total time: 20 min
Yield: 6 servings
Ingredients: 3 cups scooped-out pieces of Crenshaw or Juan Canary melon, to make 2 cups juice; 2 cups clear chicken stock; 1 packet unflavored gelatin; 1 1/2 cups Crenshaw or Juan Canary melon in 1-inch dice; 2 cucumbers, peeled, seeded and cut in 1/4-inch dice; 1 Vidalia onion, diced; 2 yellow sweet peppers, diced; 1 cup fresh coriander leaves, chopped; Kosher salt and freshly ground black pepper to taste; 4 scallions, white part only, julienned

By Molly O'Neill

Total Time: 20 minutes, plus refrigeration
Rating: 3(6)
Comments: Read comments

Featured in: Food; Watch On the Rind

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Ingredients

Yield:6 servings

3cups scooped-out pieces of Crenshaw or Juan Canary melon, to make 2 cups juice
2cups clear chicken stock
1packet unflavored gelatin
1½cups Crenshaw or Juan Canary melon in 1-inch dice
2cucumbers, peeled, seeded and cut in ¼-inch dice
1Vidalia onion, diced
2yellow sweet peppers, diced
1cup fresh coriander leaves, chopped
Kosher salt and freshly ground black pepper to taste
4scallions, white part only, julienned

Ingredient Substitution Guide

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Preparation

Step 1
Pass the scooped-out melon through a food mill, or puree it in a food processor and pass it through a fine mesh sieve to make 2 cups. Discard the solids.
Step 2
In a small pot, bring half of the chicken stock to a boil over high heat. Meanwhile, sprinkle the gelatin over the remaining stock. Add the boiling stock and stir until the gelatin is dissolved. Allow to cool.
Step 3
Add the remaining ingredients, except the scallions, to a large serving bowl; stir in the melon juice, chicken stock, salt and pepper and top with the scallions. Refrigerate. Serve in chilled bowls.