I pureed the melon, tomato and cucumber with mint, basil, lemon verbena and sauteed garlic and onions. I strained this mixture to remove and seeds and other solid pieces. I pureed the the liquid again, this time adding a slow steady stream of Spanish olive oil which thickened the soup and gave it a nice smooth texture. The soup was chilled thoroughly before serving.
I garnished the bowl with a bouquet of verbena, mint and basil along with some basil blossoms and drops of olive o
Organic Honeyloupe Melon - Culton Organics
Organic Herbs - My Garden
Organic Heirloom Tomato - Blooming Glen Farms
Organic Cucumber - Culton Organics