INGREDIENTS

INSTRUCTIONS

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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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