Author Notes
One day shopping about I noticed these beautiful Canary Melons for sale and I said to myself wow I need to do something with them. Naturally I purchased them along side with some Honeydew melons. During my childhood years I was lucky enough to cruising on the big fancy ships and during the dinner meals I always chose a cold soup. Those memories were the big inspiration to my cold melon soup made with lime and coconut milk. —Joshua Ernest Lonneberg
Ingredients
- Melons Galore
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1/2
Canary Melon
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1/2
Honeydew Melon
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30 milliliters
Sherry Vinegar
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15 milliliters
Lime Juice
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1
Can Coconut Milk
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20
Mint Leaves
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1 tablespoon
Honey
- Tofu Spread
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200 grams
Smooth Tofu
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2 tablespoons
Curry
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1 teaspoon
White Pepper
-
1 teaspoon
Salt
-
1 teaspoon
Masala
-
1 teaspoon
Paprika
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1 teaspoon
Cinnamon
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2 teaspoons
Ginger Puree
Directions
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First start off by steeping 10 mint leaves in the coconut milk for 30 mins. Ensure you steep the leaves leaving the milk in the fridge.
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Using a melon baller, ball out 3 melon pieces per dish being served. Marinate the melon balls with 5ml lime juice and all of the sherry. Leave in the fridge until service.
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Peel and cut all of the remaining melons and save half of seeds for later. Blend the melons with the coconut milk, remaining lime juice and honey. Keep refrigerated.
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Blend together all of the ingredients for the Tofu spread and keep refrigerated. Depending on your curry love you may increase or decrease the spices to your liking.
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Optional Step
Rinse and clean out the seeds that were saved from the melon. Toss with canola oil and some cayenne pepper. Roast in the over 325 F for 15 mins. Nice and golden brown.
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Put it all together. Using a chilled bowl, line the centre with a small amount of tofu spread. Ladle the melon soup to desired amount. Garnish on the tofu spread 3 melons, chiffonade mint and the roasted seeds.
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