Thai Three Melon Soup

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    Thai Three Melon Soup

    Ingredients

    • 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

    Instructions

    1. Combine the melons and pickled ginger in a food processor or blender and process until liquefied, about 1 minute (depending on the size of your food processor you may need to puree the melon in batches).
       
    2. Pour the puree into a nonreactive bowl and stir in the lime juice.
       
    3. Cover and refrigerate until well chilled, at least 1 hour.
       
    4. To serve, divide the soup among 6 icy-cold bowls or plates.
       
    5. Top each serving with 3 shrimp, a sprinkle of the herbs, and a splash of nam pla.
       
    6. This soup makes an exotic dessert if topped with a scoop of Orange-Ginger Sorbet instead of the shrimp and herbs.
       
    7. Or freeze it in a large shallow pan and scrape frozen soup into bowls for a refreshing granita.

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