->Three Melon Soup <-

(Serves 6)

1 honeydew melon, peeled, seeded, and cut into large chunks

1 cantaloupe, peeled, seeded, and cut into large chunks

2 pounds watermelon (about 1/4 small), peeled, seeded, and diced

3 tablespoons chopped pickled ginger

2 tablespoons fresh lime juice

18 chilled, poached, peeled and deveined large shrimp

2 tablespoons chopped fresh cilantro leaves and stems, for garnish

2 tablespoons chopped fresh chives, for garnish

2 tablespoons nam pla (Thai fish sauce), for serving

Combine the melons and pickled ginger in a food processor or blender

1 minute

of your food processor you may need to puree the melon in batches).

Pour the puree into a nonreactive bowl and stir in the lime juice.

Cover and refrigerate until well chilled, at least 1 hour. To

serve, divide the soup among 6 icy-cold bowls or plates. Top each serving with 3 shrimp, a sprinkle of the herbs, and a splash of

nam pla.

This soup makes an exotic dessert if topped with a scoop of

Orange-Ginger Sorbet instead of the shrimp and herbs. Or freeze it

in a large shallow pan and scrape frozen soup into bowls for a

refreshing granita.