Cold Melon Soup With Tarragon and Dry Sherry

Ingredients

• 2 ripe cantaloupes, about 2 pounds each
• ¼ cup dry sherry
• Salt and freshly ground pepper to taste
• 6 sprigs fresh tarragon

4 servings

Preparation

1. Split melons in half, root end down. Put juice and seeds in a fine sieve set over a bowl. There should be about 1/3 cup of juice. Set aside.
2. Using a melon-ball scoop, cut out 12 balls from each melon half. Set aside. Using a large spoon, remove remaining flesh, and place it in the container of a blender. Add reserved juice and sherry. Puree until very fine. Place mixture in a bowl, and season with salt and pepper to taste.
3. To serve, stack 12 melon balls in the center of each of four soup plates, forming a pyramid. Divide soup evenly around melon balls. Place a sprig of tarragon on top. Chop remaining tarragon, and sprinkle around edges of soup.

15 minutes