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Chilled Melon Soup
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PREP TIME: DIFFICULTY: YIELD:
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24 oz. peeled and seeded melon, plus 4 oz. diced for garnish
8 oz peeled and seeded cucumber, plus 4 oz diced for garnish
1 tsp. fresh chopped Jamaican
1.5 oz. lime juice
8 oz freshly squeezed orange
1 tsp. chopped Scotch bonnet pepper (no seeds or veins)
Pinch of salt (more if desired)
2 tablespoons fresh chopped mint
Plain yogurt for garnishing
EXECUTIVE CHEF MARK DEKRINES
Put all ingredients except the yogurt in a blender or
food processor, and blend until smooth.
Strain if desired and chill for at least 1 hour.
Pour into bowls and sprinkle on the diced melon and cucumber.
Top with a spoonful of the yogurt.
This soup is best when served very cold.
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