INGREDIENTS

INSTRUCTIONS

http://www.santesson.com/recept/favlist.htm  The first time we tried
this soup was at the Hourglass Tavern at West  46 Street in New York.
It was a very hot and humid August evening,  the soup was deliciously
refreshing and we immediately asked for the  recipe. The restaurant
only has seven tables. During lunch hours an  hourglass is turned over
when the first course arrives. Within an  hour you must have finished
your lunch!  1.Divide the melon, remove the seeds and transfer the pulp
to a food  processor.  2.Add the cucumber and process for 2-4 minutes
until the mixture is  almost smooth.  3.Add the liqueur and leave the
soup in the refrigerator until it is  thoroughly chilled.  4.Serve as
is, on a hot simmer day even with some ice cubes. When it  is really
hot (by European standards) this soup is an interesting  alternative to
gazpacho. If you skip the cucumber, the soup becomes a  wonderful
dessert. If you prepare a large quantity, it can be  preserved in the
deep freeze. On a very hot day it is best to thaw  the deep frozen soup
only until you have an icy slurry. Posted to  recipelu-digest by LSHW
<shusky@erols.com> on Feb 17, 1998

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