Cold Tomato & Orange Soup with Fresh Melon
Published in Chef Notes, Jackson Hole News & Guide, August, 2004
Shared by Chef Steve Fralin
Restaurant: Alpenhof
Serves 6 – 8
Makes about 12 cups
1/4 C Olive Oil
1 White onion, diced
3 Shallots, minced
2 lbs. Fresh tomatoes, diced
1 C Sweet white wine
2 qt. Vegetable stock or water
4 Oranges, flesh only, diced
1 C Fresh orange juice
Salt and white pepper to taste
1/2 each Fresh summer melons
Plain Yogurt
Fresh Dill
In a large soup pot sauté the onion and the shallots in the olive oil. Do not allow them to brown. Add the tomatoes and the orange flesh and cook for about 10 minutes on medium heat. Add the white wine and cook for 5 more minutes. Add the stock and the orange juice and bring to a simmer. Simmer for about 15 minutes. Remove from heat and cool slightly. Puree the soup in a food processor or a blender and strain through a fine mesh sieve. Season with salt and pepper as desired. Chill the soup completely. Scoop balls of melons with a melon baller and place in soup bowls. Pour the soup over the melon and serve with a dollop of plain yogurt and a sprig of fresh dill for garnish. Yellow watermelon, Crenshaw and casaba melons are good, but use any melons you like.
Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 