French Heirloom Melon, Pickled Watermelon Rind, Japanese Cucumber, Padron Pepper, Arugula Flower, Nasturtium, Borage Flower, Calendula Petals, Persian Cress Flowers, Lemon Balm, Hyssop
I first broke the melon down, removing the seeds and chopping the flesh into small chunks. I peeled the cucumber, removed the seeds and chopped it as well. I transferred the melon and cucumber to a blender. I sauteed some diced onion and garlic in olive oil til translucent and added it to the blender. I seasoned everything with some salt and pepper, added cane vinegar and began blending. With the blender running I slowly poured in some olive oil, emulsifying the soup and smoothing it out. I chilled it for a couple of hours before serving.
I poured the soup into a bowl and arranged the herbs, flowers, pickled melon rind, rolled cucumber and raw padron peppers.
Heirloom French Melon - Culton Organics
Japanese Cucumber - Culton Organics
Padron Peppers - My Garden
Flowers and Herbs - My Garden