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.