Crenshaw Soup

Name: Crenshaw Soup
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 ½ cups Crenshaw or Juan Canary melon in 1-inch dice; 2 cucumbers, peeled, seeded and cut in ¼-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

Published July 25, 1998

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

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 ½ cups Crenshaw or Juan Canary melon in 1-inch dice
2 cucumbers, peeled, seeded and cut in ¼-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

Ingredient Substitution Guide

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.