Cold Melon Soup With Tarragon and Dry Sherry

1. 1

   Split melons in half, root end down.

2. 2

   Put juice and seeds in a fine sieve set over a bowl.

3. 3

   There should be about 1/3 cup of juice.

4. 4

   Set aside.

5. 5

   Using a melon-ball scoop, cut out 12 balls from each melon half.

6. 6

   Set aside.

7. 7

   Using a large spoon, remove remaining flesh, and place it in the container of a blender.

8. 8

   Add reserved juice and sherry.

9. 9

   Puree until very fine.

10. 10

    Place mixture in a bowl, and season with salt and pepper to taste.

11. 11

    To serve, stack 12 melon balls in the center of each of four soup plates, forming a pyramid.

12. 12

    Divide soup evenly around melon balls.

13. 13

    Place a sprig of tarragon on top.

14. 14

    Chop remaining tarragon, and sprinkle around edges of soup.

No additional tips available.