Melon & Peach ‘Zuppetta’

By ltrodrigu

Ingredients

• 2 ripe cantaloupes, halved and seeded
• 3 ripe peaches, peeled and pit removed
• Small pinch of sea salt
• 1 vanilla bean, halved and seeds scraped
• 2 tablespoons lavender, wild flower or rosemary honey
• Juice of 1 lemon
• Few sprigs of mint and/or raspberries or sliced strawberries, for garnish (optional)

Preparation

Step 1

Use a melon baller to scoop most of cantaloupe flesh into small balls. (Alternatively, cut flesh into small cubes). Set aside.

Use a large spoon to scrape out remaining melon flesh and place in the bowl of a food processor.

Cut 2 peaches into wedges and set aside. Cut the third into chunks and add to food processor, along with salt and vanilla seeds. Purée.

Heat honey in a small saucepan over low heat until liquefied, about 1 minute. Add honey to fruit purée in food processor, then stir in lemon juice.

Divide soup among 4 shallow bowls. Place melon balls and peach wedges in center of bowls. Garnish with mint and raspberries, if desired. Serve immediately.