Summer Melon Soup with Brown Sugar Grilled Peaches and Mint Oil

Monday, July 02, 2012

There are many cold varieties on the menu now Two restaurant in Chicago.

    Summer Melon Soup with Brown Sugar Grilled Peaches and Mint Oil

  • 2 Cantaloupe, ripe as possible, diced
  • 1 Honeydew melon, ripe as possible, diced
  • 1 cup sugar
  • 1 cup water
  • Zest of ½ orange
  • .5 ounce dried lavender
  • 1 bunch mint, couple sprigs saved for garnish
  • 8 ounces grapeseed oil
  • 1 peach
  • 2 ounces brown sugar
  • EVOO for grilling

Mint oil

Boil 2 cups of water, add 1 bunch of fresh mint for 15 seconds, remove and shock in an ice bath. Let mint cool, lightly squeeze out remaining water. Add to blender and turn on, slowly drizzling in grapeseed oil. Strain through cheesecloth.

Make simple syrup by combining sugar, water and zest, bring to a boil, once sugar is dissolved, chill. Combine diced melons, orange simple syrup and dried lavender in blender and pulse until smooth. Get a grill or grill pan to high heat, brush grates with oil. Quarter and slice the peach and sprinkle with brown sugar, grill for 1-2 minutes per side until nicely charred and soft. Pour soup into cold bowl and garnish with diced peaches, mint oil and a sprig of fresh mint.

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