I’ve been dreaming of this chilled soup for years… ever since we had a similarly named dish at nine-ten restaurant at the colonial inn. It was one of the appetizers offered during a ‘mercy of the chef” meals, and clearly, one of those dishes I couldn’t get out of my head. Super simple in it’s ingredients, but deceptively full of flavor.

This is one of those recipes that will take you by surprise, and also enchant you with it’s utter simplicity.

Ingredients:

1 handful fresh cilantro

1 small garlic clove

1 candyloupe melon, a couple of melon balls removed for garnish

3 cucumbers, peeled and seeded, a few slices removed for garnish

1 1/2 Tbsp avocado oil

1/2 tsp salt

chopped chives for garnish

Directions:

Other than the chives, throw all ingredients into a high powered blender and blend until cilantro has disappeared (about 30-45 seconds).

Roll up cucumber strips, and place them and melon balls in the bottom of a soup dish.

Carefully pour in pureed liquid. Sprinkle chopped chives over.