Chilled Melon Soup With Jerked Pork Food

CHILLED WATERMELON SOUP

Steps:

• Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
• To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
• Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.

CHILLED MELON SOUP

Steps:

• Place the orange juice, yogurt and cantaloupe in a blender; cover and process until pureed. Add the honey, salt, nutmeg and cayenne; cover and process until smooth. Refrigerate for at least 1 hour before serving. Garnish with mint sprigs.

COLD MELON SOUP

Steps:

• In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until blended.
• Chill several hours.
• Serve cold.
• Whisk before serving and garnish each bowl with a few melon balls.
• NOTE: chilling time not included with prep time.

CHILLED MELON SOUP WITH JERKED PORK

Steps:

• To make the pork, put all the ingredients except the pork into a food processor and process to make a gooey paste. (One teaspoon chopped Scotch bonnet or hot sauce makes a moderately fiery marinade; use more or less to taste.) Rub the pork with the paste, wearing rubber gloves, as the pepper can burn. Cover loosely and refrigerate for 1 day.
• One hour before serving, wipe off the marinade with a towel. Roast pork over a charcoal fire, turning regularly, for 35 to 50 minutes, or until the interior is 140 degrees. Cool.
• To make the soup, finely puree the tomatoes, melon, 2 cucumbers, salt, pepper, chili- pepper flakes and buttermilk in a blender or food processor, working in batches. Transfer to a bowl and stir in the orange zest, mint and coriander. Adjust the seasoning and chill. Slice the remaining cucumber into i-inch half-moons and refrigerate.
• Ladle the soup into 6 bowls. Toss the diced pork with the cucumber half-moons and add to the bowl. Garnish with mint and coriander leaves.

MELON SOUP

Steps:

• Place melon cubes, lemon juice, white sugar, honey, and a pinch of salt in a blender and puree for 1 minute. Then add the mint and yogurt and puree another 1 minute. While pureeing, add the grappa. Transfer the puree to a glass pitcher. Refrigerate. Serve with crostini bread sticks wrapped in prosciutto to enhance the soup's sweet flavors.

CHILLED MELON SOUP

Steps:

• Combine all ingredients in a large mixing bowl.
• Place half of the fruit mixture into the container of an electric blender; process until smooth; pour puree into a large bowl.
• Repeat with the remainder of the fruit mixture.
• Add more cinnamon and honey to taste.
• Chill for several hours before serving.

WINTER MELON AND PORK SOUP

Steps:

• Boil water in a saucepan.
• Add in winter melon cubes and simmer for 25 minutes or till winter melon cubes are soft (transparent looking).
• Add soy sauce, salt and rice wine to taste.
• Remove and serve.

COLD CANTALOUPE SOUP

Steps:

• Cut cantaloupe in 1-inch chunks. Place about 1/4 of them in a blender and process at high speed until puréed. Once you have a purée, gradually add remaining melon, processing until the mixture is smooth.
• Add lime juice and blend briefly. Season with salt to taste and blend again.
• Refrigerate until ready to serve, or serve at once. Divide soup among 6 soup plates and drizzle a little balsamic vinegar in a circular or squiggly pattern on top of each.