Chilled Melon & Black Diamond Pluot Soup

bowl of melon soup harvest both recipe
This chilled melon & pluot soup is a delightful twist on the classic gazpacho, offering a refreshing blend of sweet melon and tangy pluots. Its vibrant flavors and cool, smooth texture make it the perfect summer treat to beat the heat. Garnished with a hint of fresh mint, it’s a delightful summer indulgence.

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1Piel de Sapo Melon
3Black Diamond Pluots
1 tbspolive oil
1 tbspred wine vinegar
1/2 cupice water
mint to your liking

Yield: 1-2 servings


Dice one of your pluots into small pieces and place them in a cooler to chill.

Cut your melon into bite-sized pieces and also set them in the cooler to chill.

In a blender, mix 2 chopped pluots, vinegar and 1/2 cup of ice water until smooth. Strain the mixture and set it aside. Season the strained mixture with salt to taste.

Arrange the sliced melon on a serving plate. Surround the melon with the chilled pluot broth. Finally, garnish the dish with the diced pluots, mint, and a drizzle of olive oil over the fruit.