Hacienda del Sol Arizona Summer
Melon Champagne Soup with
Ginger, Honey and Lime Crema
1 small ripe honeydew melon, cut into 1-inch pieces
1 ripe cantaloupe melon, cut into 1-inch pieces
1/2 tablespoon orange flower honey
Juice of 1 1/2 limes
Juice from 1 tablespoon grated ginger
1/2 cup sour cream or plain yogurt
1 cup dry champagne
1/8 teaspoon salt
Mint sprigs for garnish
Won Ton Frizzles
Won ton skins, sliced thin and fried or baked until crisp
1 tablespoon powdered sugar for dusting
In a mixing bowl, combine yogurt, 1/2 tablespoon honey and juice of 1/2 lime.
Whisk together and refrigerate until needed.
Peel, seed and dice one small honeydew melon and place in the blender. Season
with salt and the juice from 1/2 lime. (If the melon is not ripe enough, sweeten
with a small amount of honey.) Pulse process the melon mixture until somewhat smooth.
Continue to process using the puree setting for 1 minute or until the melon is very
smooth. Transfer the melon soup to a Tupperware bowl and refrigerate until use.
Repeat the same process with the cantaloupe and store separately.
Chill the soup mixture for at least 2 hours prior to serving.
Place four soup bowls in the freezer for 1 hour prior to serving.
Place fried won ton strips on a plate and dust with the powdered sugar.
Whisk 1/2 cup dry Champagne into each of the soups.
Ladle 4 ounces of the soup simultaneously into the frozen soup bowls.
Spoon a small amount of the Honey and Lime Crema over the soup just off center.
Mound a small amount of the Won Ton Frizzles in the center and finish the garnish with a mint sprig.