Try this delicious recipe!
Servings: Serves 10
- 10 cups vegetable stock
- 2 ounces extra-virgin olive oil
- 1/8 ounce jalapeno or similar chile
- 1/4 bunch mint
- 1 1/2 pounds fresh Charentais or Galia or Canary melon (honeydew or orange or green-fleshed melon), cleaned, seeded and chopped
- 1 ounce sea salt
Add liquid ingredients and salt to a food processor and pulse on high. Once blended, add jalapeno, mint and melons to food processor and puree.
Published on January 01, 2006