Inspired by a recipe in A Boat, a Whale, and a Walrus, Chef Ryan Swanson's melon gazpacho is as sure a sign as any that Summer has arrived. A refreshing chilled soup, we hope you enjoy the delicate sweetness of the melon and herby punch of the tarragon as much as we do. 


INGREDIENTS:
4 lbs cantaloupe, or similar, peeled, seeded and roughly diced
Juice from 2 lemons
1-1/2 tsp salt
1/3 cucumber, peeled, seeded and diced small
1/2 tablespoon chopped fresh tarragon
1/2 teaspoon Olive Oil
1 teaspoon Sambuca
1/2 teaspoon Lemon Juice
 
GAZPACHO:
BLEND MELON, LEMON JUICE, AND 1 TSP SALT ON HIGH SPEED UNTIL SMOOTH. GIVE IT A TASTE AND MAKE ANY NECESSARY SALT OR ACID ADJUSTMENTS.
 
CUCUMBER SALAD:
TOSS CUCMBER WITH TARRAGON, A PINCH OF SALT, OLIVE OIL, SAMBUCA AND A SPLASH OF LEMON JUICE. TASTE AND MAKE ADJUSTMENTS.
 
Serve:
STIR THE MELON SOUP AND POUR INTO YOUR SOUP CUPS. GIVE YOUR CUCUMBER SALAD A QUICK TOSS THEN EVENLY DISTRIBUTE INTO THE CENTER OF EACH OF THE SOUPS. DRIZZLE THE TOPS WITH OLIVE OIL AND SAMBUCA. 6 petite servings.
 
Photo by Jim Henkens from A Boat, a Whale, and a Walrus


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